Spaghetti with Asian pesto

Ingredients for 2 servings:

• 280 g spaghetti
• 3 cm ginger
• 4 tomatoes, dried in oil
• 1 bunch of basil
• 1 clove(s) garlic
• 2 tbsp peanuts, roasted
• 1 tbsp soy sauce, sweet
• 1 tsp curry paste, red
• 50 ml sesame oil, light
• 2 tomatoes

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

the Italian classic with a spicy Asian touch

Place the sun-dried tomatoes in a sieve and let them drain for a few minutes. Then place the ginger, sun-dried tomatoes, basil, garlic, peanuts, sweet soy sauce, curry paste, and sesame oil in a blender and puree until smooth. Cut the tomatoes crosswise, briefly place them in boiling water, and then rinse with cold water. Peel and core the tomatoes, and finely dice the flesh. Cook the spaghetti “al dente.” Before draining, remove about 2-3 tablespoons of the cooking water and stir it into the pesto. Pour the pesto over the hot pasta and mix well. Finally, fold in the freshly diced tomatoes and serve immediately. This dish can also be made with Chinese mie noodles!