Spaghetti with pesto

AUTHOR
Benton Mccarty
DIFFICULTY
easy
RATING
4 2
COOK TIME
30 mins
TOTAL TIME
30 mins

Ingredients

Servings: 4
  • 400 g Spaghetti
  • 3 Garlic cloves
  • 2 pots Basil
  • 40 g Pine nuts
  • 80 g Parmesan cheese
  • 6 TABLESPOONS Olive oil
  • 8 cherry tomatoes

Directions

  1. 1

    Cook the spaghetti in plenty of boiling salted water for about 10 minutes. Peel garlic and press it through a garlic press or chop it finely. Wash the basil and pluck the leaves from the stems.

  2. 2

    Put some aside for garnishing. Grind the garlic, basil and pine nuts in the universal chopper or crush them finely in a mortar. Grate 60 g Parmesan and mix with the herb paste. Stir in the oil to make a thick sauce.

  3. 3

    Drain the pasta, let it drain. Mix with the herb sauce. Grate the rest of the cheese over it. Serve pasta with remaining basil leaves and cherry tomatoes.

Categories & Tags

Main DishesexoticPasta