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Basil pesto with seaweed and whole wheat pasta

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Ingredients for 4 servings:

  • 500 g whole wheat pasta with seaweed
  • 2 bunch basil, without stems, about 100 g
  • 20 g sea spaghetti (seaweed)
  • 1 garlic clove(s)
  • 200 ml olive oil, mild
  • 50 g pine nuts, roasted and chopped
  • 1 tbsp Parmesan, grated
  • salt and pepper

Instructions

Working time approx. 15 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

easy preparation

First, soak the sea spaghetti seaweed in a small bowl of water for about 10 minutes. Bring a sufficient amount of water to a boil in a saucepan. Add the pasta to the water and cook for 10 minutes. Combine all pesto ingredients in a blender and blend thoroughly. Serve the pasta and pesto with the seaweed fresh.

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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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