primaveraIngredients:

• Olive Oil - 8 tbsp
• basil (fresh) - 1 bunch
• pine nuts - 1 / 4 cup
• Garlic - 4 cloves
• salt and white pepper - to taste
• butter - 3 tbsp
• Shallot onions - 2 pcs.
• basil - 1 tablespoon
• Broccoli (disassembled into florets) - 1.5 cups
• carrot (diced) - 1.5 cups
• Zucchini - 1.5 cups
• sugar peas - 1.5 cups
• cream (fat) - 2 cups
• Spaghetti - about 1 kg
• Parmesan cheese - 1 / 2 cup

Prepare the pesto: in the processor to mix the olive oil, basil, peanuts and garlic. Season the sauce with pepper and remove for a time.
In a large skillet, melt the butter, add chopped onions Shallot, 1 tablespoon basil, disassembled broccoli florets, carrots, zucchini and peas. Simmer for 3-4 minutes, add cream and bring to a boil. 

tunecIngredients:

• Pasta (pen) - 350g
• tuna (canned) - 2 cans (185 g)
• tomatoes (chopped) 5 pcs.
• olive oil - 4 tbsp
• zest and juice - 1 lemon
• garlic (crushed) - 1 clove
• Salt, black pepper (ground) - to taste
• basil (leaves) - 1 handful


Boil pasta in large pot of boiling salted water. Drain.
Meanwhile, drain the tuna and mix it in a bowl with tomatoes, olive oil, lemon zest and juice and garlic, if using. Season with black pepper and salt.

soopindeykaIngredients:

• Onions - 1 pc.
• celery (stem) - 4 pcs.
• Brussels sprouts - 500g
• butter - 1 tablespoon
• Green peas - 300g
• Salt and pepper - to taste
• Spaghetti - 200g
• turkey (breast fillet) - 400g
• Vegetable oil - 2 tbsp
• green onion (rings) - 1 tbsp

Onions, peel and chop. Celeriac and Brussels sprouts cleaned. Celery cut into small pieces. Heat butter and saut? it until transparent onions. Add vegetables and simmer for about 10 minutes. Add peas, salt and pepper and simmer over medium heat for another 5 minutes.