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🍝 Spaghetti with fresh green pesto

934 kcal · 30 min · 4 servings

Ingredients

• 100 g pine nuts
• 2 handfuls basil
• 2 garlic cloves
• 100 g grated Pecorino
• salt
• 125 ml olive oil
• 500 g spaghetti
• salt
• pepper (from the mill)

Instructions

1. 1. Heat a pan without fat and toast the pine nuts until golden yellow.
2. 2. Remove the toasted pine nuts from the pan and let them cool completely.
3. 3. Wash the basil thoroughly and shake it dry.
4. 4. Pluck the basil leaves from the stems.
5. 5. Set aside a few nice leaves for later decoration.
6. 6. Peel the garlic.
7. 7. Put the basil, two-thirds of the cooled pine nuts, two-thirds of the Pecorino cheese, some oil, and salt into a mixing cup.
8. 8. Crush the ingredients into a coarse mass using a hand blender.
9. 9. Pour the remaining olive oil in a thin stream while continuing to blend.
10. 10. Continue blending until a creamy pesto has formed.
11. 11. Finally, season the pesto to taste with salt.
12. 12. Bring plenty of water to a boil and add plenty of salt.
13. 13. Cook the spaghetti in the salted water al dente (firm to the bite).
14. 14. Drain the pasta.
15. 15. Mix the hot pasta directly with the pesto.
16. 16. Distribute the pasta onto the plates.
17. 17. Grind fresh pepper over the portions.
18. 18. Sprinkle the pasta with the remaining toasted pine nuts.
19. 19. Add some grated cheese on top.
20. 20. Decorate the dishes with the reserved fresh basil leaves.
21. 21. Serve the pasta immediately.

Nutrition per serving

• kcal: 934
• Protein: 30 g · Fett/Fat: 50 g · Carbs: 91 g