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🍝 Spaghetti with red pesto

420 kcal · 30 min · 4 servings

Ingredients

• 30 g dried tomatoes (6 dried tomatoes)
• 15 g red lentils
• 20 g unpeeled almond kernels (1 tbsp)
• 350 g spaghetti
• salt
• 1 clove garlic
• 20 g parmesan (1 piece)
• 3 sprigs basil
• 1 tbsp tomato paste
• 2 tbsp olive oil
• cayenne pepper

Instructions

1. 1. Cut the dried tomatoes into very small cubes.
2. 2. Place the tomato cubes and the lentils in a small pot.
3. 3. Pour 120 milliliters of water over them.
4. 4. Cover the pot and bring the contents to a boil.
5. 5. Let the mixture swell on low heat for ten minutes.
6. 6. Remove the pot from the heat.
7. 7. Roughly chop the almonds.
8. 8. Heat a coated frying pan over medium heat.
9. 9. Toast the almonds in the pan until golden brown.
10. 10. Remove the almonds from the pan.
11. 11. Place them on a small plate.
12. 12. Let the almonds cool down.
13. 13. Bring plenty of salted water to a boil in a large pot.
14. 14. Cook the spaghetti al dente according to package instructions.
15. 15. Peel the garlic.
16. 16. Roughly chop the garlic.
17. 17. Grate the Parmesan finely.
18. 18. Wash the basil.
19. 19. Shake the basil dry.
20. 20. Pluck the basil leaves from the stems.
21. 21. Set aside a few nice leaves.
22. 22. Roughly chop the remaining leaves.
23. 23. Place the dried tomatoes in a tall container.
24. 24. Add the cooked lentils.
25. 25. Add tomato paste.
26. 26. Add the chopped garlic.
27. 27. Add olive oil.
28. 28. Add the cooled almonds.
29. 29. Puree the mixture finely with a hand blender.
30. 30. Add the chopped basil to the pesto mixture.
31. 31. Pulse the mixture briefly.
32. 32. Stir in the grated Parmesan.
33. 33. Season the pesto with salt.
34. 34. Season the pesto with cayenne pepper.
35. 35. Drain the spaghetti.
36. 36. Let the spaghetti drain well.
37. 37. Save some of the cooking water.
38. 38. Stir six to eight tablespoons of cooking water into the pesto.
39. 39. Place the spaghetti in a bowl.
40. 40. Toss the spaghetti with the pesto.
41. 41. Garnish the dish with the reserved basil leaves.
42. 42. Serve the spaghetti.

Nutrition per serving

• kcal: 420
• Protein: 14 g · Fett/Fat: 11 g · Carbs: 65 g