Spaghetti with Pesto and Feta Cheese
The basil in the green pesto contains an enzyme which, similar to ibuprofen, has an analgesic and anti-inflammatory effect. In addition, the herb stimulates the bile and thus promotes healthy digestion.
The pasta with green pesto and feta cheese can be refined with dried tomatoes. If you would like to prepare the pasta dish with fewer calories and less carbohydrates, use lentil noodles instead of wholemeal spaghetti.
Toast pine nuts in a dry frying pan. Peel the garlic and chop coarsely. Rinse basil, shake dry, pluck off the leaves and set aside some for garnish. Add remaining basil leaves to a blender. Add the garlic, Parmesan and 2 ounces pine nuts and puree to a fine paste. Gradually blend in the oil drop by drop until a creamy pesto forms. Season with salt and pepper.
Cook the spaghetti in plenty of salted water until al dente. Drain, taking care to collect 1/2 cup cooking water. Toss spaghetti with the pesto and the cooking water, season to taste and top with basil leaves. Crumble the feta cheese over the spaghetti and sprinkle with the remaining toasted pine nuts.