Spaghetti – Pesto – Salad

Ingredients for 8 servings:

• 1 kg spaghetti
• 2 tbsp pine nuts
• 4 large basil plants
• 3 garlic cloves
• 1 tbsp olive oil
• 125 g Parmesan
• 4 liters of vegetable broth
• salt and pepper

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

Cook the spaghetti in strong vegetable stock until al dente, drain, and reserve the stock. Let the pasta cool. In the meantime, toast the pine nuts in a non-stick pan without any oil, pluck the basil leaves from the plants, wash them, and place them in a tall container. Add the garlic, olive oil, and Parmesan cheese and puree everything with a hand blender until you have a pesto, adding a little vegetable stock if necessary. The pesto shouldn’t be too runny. Season with salt and pepper. Once the pasta has cooled, rinse it with the reserved stock so that the pasta separates again. Drain well again and then mix with the pesto. Tip: It also tastes delicious warm!