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Spaghetti with basil cream pesto

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Ingredients for 4 servings:

  • 50 g basil
  • 50 ml olive oil
  • 50 g Parmesan
  • 1 clove(s) garlic
  • Salt
  • 200 ml cream
  • 50 g pine nuts
  • 400g spaghetti
  • salt water
  • e.g. Parmesan, grated

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 23 minutes

vegetarian

Wash the basil leaves and spin or pat dry. Cut the cheese into small pieces and peel the garlic. Place everything in a tall mixing bowl. Pour in half the olive oil and puree with a hand blender, adding a little more oil at a time until a creamy mixture forms. Finally, add the cream and blend briefly again. Lightly toast the pine nuts in a dry pan and later mix them into the pasta, if desired, or mix them into the pesto with the cream. Cook 400g of spaghetti in salted water according to the package instructions, then drain. Add the pesto and mix with the pasta. Now add the pine nuts and serve. Garnish with grated Parmesan.

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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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