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Spaghetti with pesto

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Ingredients for 4 servings:

  • 500 g pasta (spaghetti)
  • 125 ml milk (1.5% fat)
  • 100 g sour cream (10%)
  • 30 g Parmesan, grated
  • 2 cloves garlic
  • 40 g basil, fresh or frozen
  • 40 g parsley, fresh or frozen
  • 30 g pine nuts or sunflower seeds
  • 1 tsp salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

low-fat

Cook the spaghetti al dente. Add all the remaining ingredients to a blender and mix. I first put the pine nuts or sunflower seeds with the garlic in an electric chopper and then blend everything with an immersion blender. Don’t worry about the amount of salt; if you’re anxious, you can use less and add more at the table. Drain the spaghetti; do not rinse. Add half of the pesto to the still-warm pasta pot. Top with the pasta, then the rest of the pesto, and mix everything well and quickly. Serve immediately.

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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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