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🍝 Spaghetti with Sorrel Pesto and Shrimp

792 kcal · 30 min · 4 servings

Ingredients

• 60 g sorrel
• 2 garlic cloves
• 2 tbsp pine nuts
• 40 g Parmesan (, freshly grated)
• 8 tbsp olive oil
• pepper from the mill
• 500 g spaghetti
• salt
• 1 red chili pepper
• 200 g shrimp (,raw, peeled)
• 2 tbsp olive oil

Instructions

1. 1. Rinse the sorrel thoroughly and remove any woody stems.
2. 2. Chop the sorrel into coarse pieces.
3. 3. Peel the garlic clove and chop it roughly.
4. 4. Place the sorrel and garlic into a mortar.
5. 5. Pound the ingredients finely into a puree.
6. 6. Toast the pine nuts briefly in a pan.
7. 7. Roughly chop the toasted pine nuts.
8. 8. Add the pine nuts to the sorrel puree in the mortar.
9. 9. Pound the pine nuts into the mixture.
10. 10. Stir in the grated Parmesan cheese.
11. 11. Add the olive oil gradually.
12. 12. Mash everything into a creamy paste.
13. 13. Season the pesto with black pepper.
14. 14. Bring plenty of water to a boil and salt it.
15. 15. Cook the spaghetti al dente according to package instructions.
16. 16. Remove the stems and seeds from the chili peppers.
17. 17. Rinse the chili peppers.
18. 18. Cut the chili peppers into fine rings or cubes.
19. 19. Rinse the shrimp under cold water.
20. 20. Pat the shrimp dry with kitchen paper.
21. 21. Heat some olive oil in a pan.
22. 22. Fry the shrimp and chili in the pan for 2 to 3 minutes.
23. 23. Drain the cooked spaghetti.
24. 24. Let the pasta drain for a short moment.
25. 25. Serve the spaghetti with the shrimp and pesto.

Nutrition per serving

• kcal: 792
• Protein: 30 g · Fett/Fat: 34 g · Carbs: 90 g