in Italy

Spaghetti with green pesto and tomatoes

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Ingredients for 4 servings:

  • 500 g spaghetti, Italian
  • salt water
  • 20 cherry tomatoes for garnishing
  • 100 ml extra virgin olive oil
  • 30 g pine nuts
  • 50 g ricotta
  • 40 g Parmesan (Parmigiano-Reggiano)
  • 30 g walnuts, chopped
  • 50 g tomatoes, peeled
  • 1 bunch basil, fresh
  • 1 large garlic clove(s)
  • salt and pepper
  • Sugar

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

with olive oil

Wash and sort the basil. Blend it in a food processor with all the ingredients, from olive oil to sugar (you can also grind the ingredients in a mortar, but this will take longer). Taste and adjust the seasoning if necessary. Cook the spaghetti al dente in salted water, drain, and toss with the pesto while still hot. Arrange on plates and serve garnished with the quartered cherry tomatoes. Serve with fresh Parmesan cheese, if desired. Serve with tomato salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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