Junior chef
Utensils
Apron
Cooking spoon
Lemon squeezer
Measuring cup
Pan
Paring knife
Sieve
Tablespoon
Teaspoon
Timer
Cutting board
Kitchen scales
Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
How it's done
The kids can help at the marked areas .
Pasta
Cook the pasta in boiling salted water until al dente. Drain the pasta, retaining approx. 100 ml of the cooking water, set aside.
Spinach
Peel and finely chop the onion and garlic. Heat the oil in a pan. Add the onions and garlic, sauté for approx. 3 mins. Remove the pan from the heat, add the spinach in batches, allow to wilt, season.
Peanut sauce
Place the coconut milk and peanut butter in a measuring cup along with the reserved cooking water, mix well. Add the peanut sauce and pasta to the spinach in the pan, bring to the boil. Reduce the heat, squeeze the juice from the lime, add, mix.
To serve
Plate up the pasta. Sprinkle the peanuts on top.
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