{"id":915,"date":"2022-01-16T14:35:18","date_gmt":"2022-01-16T13:35:18","guid":{"rendered":"http:\/\/lacuisinedecesar.fr\/?p=915"},"modified":"2022-01-16T14:52:46","modified_gmt":"2022-01-16T13:52:46","slug":"pates-au-pesto-depinards-et-amandes-torrefiees","status":"publish","type":"post","link":"https:\/\/lacuisinedecesar.fr\/index.php\/2022\/01\/16\/pates-au-pesto-depinards-et-amandes-torrefiees\/","title":{"rendered":"P\u00e2tes au pesto d\u2019\u00e9pinards et amandes torr\u00e9fi\u00e9es."},"content":{"rendered":"\n

C\u2019est le d\u00e9but du printemps, la saison des \u00e9pinards, voici une recette qui vous permettra d\u2019utiliser vos belles feuilles dans leur totalit\u00e9 en un temps record ! Il y a deux types de personnes, les gens qui aiment les \u00e9pinards et les gens qui n\u2019aiment pas les \u00e9pinards, les gens faisant partie de la seconde cat\u00e9gorie ont tous un point un commun, ils ne les ont jamais pr\u00e9par\u00e9s en suivant une recette de ce blog !<\/a><\/p>\n\n\n

<\/div>
\n
\n
\n
\"P\u00e2tes<\/div>\n <\/div>\n \n
\n <\/g><\/svg><\/span> <\/a>\n \n <\/div>\n <\/div>\n \n
\n \n

P\u00e2tes au pesto d\u2019\u00e9pinards et amandes<\/h2>\n\n\n \n\n\n <\/div>\n \n
\n
<\/path><\/g><\/g><\/svg><\/span> Pour: <\/span>4<\/span> Personnes<\/span><\/span><\/div>\n
<\/path><\/g><\/g><\/svg><\/span> Temps de pr\u00e9paration <\/span>20 minutes<\/span><\/span> min<\/span><\/span><\/div>
<\/path><\/g><\/g><\/svg><\/span> Temps de cuisson <\/span>10 minutes<\/span><\/span> min<\/span><\/span><\/div><\/div>\n\n <\/div>\n \n
\n \n

Ingr\u00e9dients<\/h3>
  • 500<\/span> Gr de p\u00e2tes <\/span><\/li>
  • 200<\/span> Gr d'\u00e9pinards<\/span><\/li>
  • 3<\/span> Gousses d'ail<\/span><\/li>
  • 1<\/span> Poign\u00e9e d'amandes (30 environ)<\/span><\/li>
  • 4<\/span> Oeufs (facultatif)<\/span><\/li>
  • Huile d'olive<\/span><\/li>
  • Sel & Poivre<\/span><\/li><\/ul><\/div><\/div>\n
    <\/g><\/svg><\/span> Co\u00fbt: <\/span>\u20ac<\/span><\/div>\n <\/div>\n \n
    \n

    Instructions<\/h3>
    • S\u00e9parez les tiges des feuilles des \u00e9pinards, si les tiges sont vraiment grosses ne prenez que les parties les plus charmantes, gardez le reste pour faire une soupe. Faites chauffer \u00e0 feu moyen-doux un peu d'huile d'olive dans une grande po\u00eale, ajoutez-y une gousse d\u2019ail \u00e9cras\u00e9e. Une fois que l\u2019ail commence a parfumer votre huile ajoutez y vos feuilles d\u2019\u00e9pinards que vous saisirez a peine 2-3 minutes avant de les r\u00e9server, enlever la gousse d\u2019ail, peu de gens appr\u00e9cient croquer \u00e0 pleine dent dans une gousse d\u2019ail, aussi d\u00e9licate soit elle. <\/em><\/span><\/div>
      \"P\u00e2tes<\/div> <\/li>
    • Faites torr\u00e9fier \u00e0 feu doux pendant 5 minutes vos amandes dans une po\u00eale antiadh\u00e9sive. A l\u2019aide d\u2019un pilon ou d\u2019un mixeur attaquez vous au pesto en m\u00e9langeant 2 gousses d\u2019ail crues, les tiges d\u2019\u00e9pinards, les \u00be des amandes torr\u00e9fi\u00e9es, 4\/ 5 cuill\u00e8res \u00e0 soupe d\u2019huile d\u2019olive (minimum), sel et poivre.<\/em><\/span><\/div>
      \"P\u00e2tes<\/div> <\/li>
    • Faites cuire vos p\u00e2tes selon indications sur le paquet, \u00e9gouttez-les et m\u00e9langez-les aux \u00e9pinards et au pesto. Parsemez vos assiettes du reste de vos amandes torr\u00e9fies que vous aurez grossi\u00e8rement coup\u00e9es. Si vous voulez servir une assiette aussi belle que celle en photo ajoutez-y 4 \u0153ufs mollets (cuisson 6minutes). <\/em><\/span><\/div>
      \"P\u00e2tes<\/div> <\/li><\/ul><\/div><\/div>\n \n <\/div>\n \n

      Notes<\/h3>
      L\u2019astuce du \u00ab\u00a0chef\u00a0\u00bb<\/strong>\u00a0; Il y a autant de recettes de pestos que d\u2019esprits cr\u00e9atifs n\u2019h\u00e9sitez pas \u00e0 remplacer les amandes par des noisettes, pignons de pins, toute autre noix ou m\u00eame du pain sec\u00a0!<\/span><\/div><\/div>\n \n
      \n \n \n \n\n
      <\/g><\/svg><\/span> Type de recette: <\/span>Plat<\/span><\/div>
      <\/g><\/svg><\/span> Mots cl\u00e9s: <\/span>Amandes, \u00e9pinards, pates, pesto<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>\n\n\n\n\n\n\n\n\n\n\n

      Vous avez pr\u00e9par\u00e9 cette recette?<\/h4>\n\n\n\n

      Je serai ravi de voir le r\u00e9sultat ! N’h\u00e9sitez pas \u00e0 me taguer sur instagram avec le #lacuisinedecesar !<\/p>\n\n\n\n\n","protected":false},"excerpt":{"rendered":"

      C\u2019est le d\u00e9but du printemps, la saison des \u00e9pinards, voici une recette qui vous permettra d\u2019utiliser vos belles feuilles dans leur totalit\u00e9 en un temps record ! Il y a deux types de personnes, les gens qui aiment les \u00e9pinards et les gens qui n\u2019aiment pas les \u00e9pinards, les gens faisant partie de la seconde cat\u00e9gorie …<\/p>\n","protected":false},"author":2,"featured_media":856,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-3-right-sidebar.php","format":"gallery","meta":{"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"loftocean_post_primary_category":0,"loftocean_post_format_gallery":"[gallery ids=\"860,859,857,856\"][\/gallery]","loftocean_post_format_gallery_ids":"860,859,857,856","loftocean_post_format_gallery_urls":"http:\/\/lacuisinedecesar.fr\/wp-content\/uploads\/2022\/01\/IMG_3703-150x150.jpg,http:\/\/lacuisinedecesar.fr\/wp-content\/uploads\/2022\/01\/IMG_3701-150x150.jpg,http:\/\/lacuisinedecesar.fr\/wp-content\/uploads\/2022\/01\/IMG_3695-150x150.jpg,http:\/\/lacuisinedecesar.fr\/wp-content\/uploads\/2022\/01\/IMG_3698-150x150.jpg","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"on","loftocean-like-count":21,"loftocean-view-count":2046,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[110],"tags":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/posts\/915"}],"collection":[{"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/comments?post=915"}],"version-history":[{"count":1,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/posts\/915\/revisions"}],"predecessor-version":[{"id":947,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/posts\/915\/revisions\/947"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/media\/856"}],"wp:attachment":[{"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/media?parent=915"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/categories?post=915"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/tags?post=915"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}