Spaghetti with puntarelle and pesto genovese

Ingredients for 2 servings:

• 250g spaghetti
• 30 g basil
• 2 cloves garlic
• 1 tbsp, heaped pine nuts
• 75 ml olive oil
• 1 tbsp Parmesan, grated
• 300 g puntarelle
• 1 shallot(s)
• 6 tomatoes, dried
• Salt
• Black pepper, freshly ground
• Parmesan, sliced, to serve

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Dry roast the pine nuts, crush 1 garlic clove with a knife, and then puree it together with the basil and olive oil in a mortar or with a hand blender. Add 1 tablespoon of grated Parmesan and season with salt and freshly ground pepper. Clean the puntarelle pasta, halve the flower buds depending on their size, then slice them lengthwise. Halve the leaves crosswise if necessary. Finely chop the shallot and 1 garlic clove and sauté in olive oil. Finely chop the sun-dried tomatoes and add them to the pan along with the puntarelle pasta. Sauté for about 10-15 minutes. Season with salt and freshly ground pepper. Meanwhile, cook the spaghetti al dente, toss with the pesto, and top with the vegetables. Sprinkle with freshly shaved Parmesan.