Whole-wheat spaghetti with fresh basil pesto, melted tomatoes, and mozzarella

Ingredients for 2 servings:

• 50 g basil
• 15 g pine nuts
• 50 ml olive oil
• 1 garlic clove(s)
• 150 g cocktail tomatoes
• 15 g butter
• 100g mozzarella
• 250 g whole wheat spaghetti
• 1 handful of Parmesan

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

healthy and simple

First, cook the spaghetti according to the package instructions. While the pasta is cooking, wash the basil leaves and place them in a covered blender. Add the pine nuts, Parmesan cheese, half a clove of garlic, and the olive oil, and season with salt and pepper. Then blend until the pine nuts and basil are very finely chopped and the pesto has an almost creamy consistency. Place the pesto in a small pan and heat on the stovetop over very low heat. For the melted tomatoes, melt the butter in a pan and add the other half of the finely chopped garlic clove. Halve or third the small tomatoes, depending on their size, and add them to the heated butter. Sauté over medium heat for about 15 minutes, then add about a tablespoon of olive oil and leave on the stovetop on low heat. Stir frequently. Once the pasta is ready, combine it with the heated pesto. Cut the mozzarella into small cubes and mix it into the pesto spaghetti. Place the pasta on plates, garnish with the melted tomatoes and serve.