in Italy

Spaghetti – lamb's lettuce with tomato and balsamic vinegar

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Ingredients for 3 servings:

  • 250g spaghetti
  • 10 cherry tomatoes
  • 100 g lamb’s lettuce
  • 2 tsp pesto alla genovese (green)
  • 1 tbsp Balsamic vinegar di Modena
  • 15 g Parmesan, grated
  • Salt and pepper, colorful
  • basil

Instructions

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

Cook spaghetti al dente and rinse with cold water. Quarter the tomatoes, wash and shred the lettuce. Place everything in a bowl, mix with the pesto and balsamic vinegar, and season with salt and pepper. Serve sprinkled with Parmesan cheese and basil leaves.

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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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