John Myers
Contents
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Ingredients
Spaghetti:
- 250 g Spaghetti
- 2 tsp Salt
- 1 tbsp Sunflower oil
Pesto Genovese:
- 1 bunch Basil
- 4 tbsp Sunflower, pumpkin and pine nuts
- 2 Garlic cloves
- 50 g Parmesan cheese in one piece
- 100 ml Olive oil
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
Serve:
- 25 g Freshly grated Parmesan cheese
- 2 ½ vine tomato for garnish
Instructions
Spaghetti:
- Approx. Heat 2 liters of salted water (2 teaspoons of salt), add the spaghetti (250 g), cook until firm to the bite according to the instructions on the package, pour through a kitchen sieve, return to the hot saucepan and toss in sunflower oil (1 teaspoon) so that they do not stick.
Pesto Genovese:
- Cut the basil, clean, wash and put in a blender. Briefly roast the kernels (sunflower, pumpkin and pine nuts) in a pan without oil and add them to the mixer. Peel the garlic cloves and add them to the blender. Cut off the Parmesan piece (approx. 50 g) and add to the mixer. Pour in olive oil (100 ml) and season with coarse sea salt from the mill (3 big pinches) and colored pepper from the mill (3 big pinches). Mix everything well and pour the Genovese pesto into a small bowl.
Serve:
- Freshly grate the Parmesan cheese (approx. 25 g). Wash the tomato and cut in half. Serve the spaghetti with pesto Genovese and freshly grated Parmesan cheese, each garnished with half a vine tomato.
