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Ingredients
for
4
Spaghetti with Pesto
25 min.
Time:
Ingredientsfor
- Ingredients
- 400 grams Spaghetti
- 50 grams almonds (peeled)
- 20 Basil
- 20 grams flat-leaf parsley
- 2 garlic cloves
- salt
- 100 grams grated pecorino romano
- 100 milliliters olive oil
- 125 grams Mozzarella
Preparation
1.
Toast the almonds in a dry pan. Rinse the herbs and pat dry. Peel the garlic. Chop the herbs, almonds, garlic, pecorino cheese, and a little salt with an immersion blender. With the immersion blender running, gradually incorporate the oil in a thin stream until a thick pesto has formed.
2.
Cook the spaghetti in boiling salted water until al dente. Add 4 tablespoons of the pasta cooking water to the pesto and stir until combined. Drain the pasta thoroughly. Cut the mozzarella into cubes, then toss with the spaghetti. Serve the spaghetti with the pesto sauce.