John Myers
Ingredients for 4 servings:
- 2 bunches of parsley
- 2 garlic cloves
- 50 g ground almonds
- 150 ml olive oil
- 50 g Parmesan, grated
- salt and pepper
- 3 bell peppers, red, yellow and green
- 500g spaghetti
- Thyme, to taste
Instructions
Working time approx. 30 minutes; Total time approx. 30 minutes
Wash the parsley and shake dry. Pick off the leaves. Peel the garlic and press through a press. Place both in a tall bowl with the almonds, add a little oil and puree. Then whisk in enough oil to make a creamy pesto. Stir in the Parmesan and season with a little salt and pepper. Halve the bell pepper, trim, deseed, wash, and cut into wafer-thin, 5-6 cm strips. Cook the pasta in plenty of salted water according to the package instructions. Meanwhile, sauté the bell peppers in 1 to 2 tablespoons of hot oil for about 2 minutes, season. Drain the pasta, toss with the bell peppers, and divide between plates. Drizzle each with 1 to 2 tablespoons of parsley pesto. Garnish with thyme leaves, if desired, and serve hot.
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