Spaghetti with parsley and walnut pesto

Ingredients for 4 servings:

• 2 bunch parsley (approx. 100 g)
• 75 g walnuts
• 2 garlic cloves
• 40 g Parmesan cheese (in one piece)
• salt and pepper
• 90 ml olive oil
• 1 small onion(s) or shallot
• 400 g cherry tomatoes
• 500g spaghetti or tagliatelle

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Clean the parsley and pick off the leaves. Roast the nuts in a pan without fat, place them on a plate, and set aside. Peel the garlic. Purée the parsley, walnuts, 1 garlic clove, and a pinch of salt with about 70 ml of oil in a blender. Add the crumbled Parmesan cheese and freshly ground pepper. Blend to a smooth paste. Cook the spaghetti or tagliatelle in plenty of salted water. Meanwhile, peel the onion or shallot and finely dice it. Finely slice the remaining garlic clove. Wash and halve the tomatoes. Heat the remaining oil in a large pan and sauté the diced onion and garlic slices. Add the tomatoes and sauté for 1-2 minutes, season with salt and pepper. Add the drained spaghetti, toss briefly, and stir in the walnut pesto.