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🍝 Fresh Tomato Spaghetti with Herb Pesto

604 kcal · 30 min · 4 servings

Ingredients

• 500 g Spaghetti
• Salt
• 2 handful Herbs (Basil, Chervil and Parsley)
• 2 Garlic Cloves
• 2 tbsp Lemon Juice
• 50 g Green Olives (Pitted)
• 60 ml Olive Oil
• 2 tbsp Parmesan
• Pepper (from the mill)
• 60 g Dried Tomatoes (in Oil)

Instructions

1. 1. Bring a large pot of water to a boil.
2. 2. Add a generous pinch of salt to the boiling water.
3. 3. Add the spaghetti to the salted water.
4. 4. Cook the pasta until al dente, as indicated on the package.
5. 5. Rinse the fresh herbs under running water.
6. 6. Shake the herbs dry.
7. 7. Strip the leaves from the tough stems.
8. 8. Peel the garlic cloves.
9. 9. Place the herbs, garlic, lemon juice, drained olives, and oil into a blender or food processor.
10. 10. Blend the mixture into a fine paste.
11. 11. Stir the grated Parmesan cheese into the pesto.
12. 12. If necessary, add a small splash of pasta cooking water to smooth the consistency.
13. 13. Season the pesto with salt and pepper to taste.
14. 14. Let the tomatoes drain well.
15. 15. Slice the tomatoes into thin strips.
16. 16. Drain the cooked spaghetti in a colander.
17. 17. Toss the drained pasta with the herb pesto.
18. 18. Gently fold in the tomato strips.
19. 19. Serve the spaghetti immediately while warm.

Nutrition per serving

• kcal: 604
• Protein: 18 g · Fett/Fat: 18 g · Carbs: 90 g