John Myers
Spaghetti with Spinach Pesto À La Heiko
The perfect spaghetti with spinach pesto à la heiko recipe with a picture and simple step-by-step instructions.
- 100 g Spinach
- 1 Onion
- 1 Clove of garlic
- Olive oil
- Salt, pepper from the mill
- Parmesan
- 250 g Spaghetti
- Wash the spinach and pat dry. Puree the spinach and oil with a hand blender.
- Peel the onions and cut into small cubes. Peel the garlic and chop it into large cubes.
- Heat some oil in a pan and sauté the onion in it. Add the garlic and let it sauté briefly. Season with salt and pepper from the mill.
- Now add the onions with the garlic to the spinach and puree into a pesto. Season again with salt and pepper.
- Cook the spaghetti al dente in salted water. Drain the spaghetti and heat briefly again in a saucepan with the spinach pesto. Now arrange on a plate, sprinkle with the Parmesan cheese and serve.
- We had stuffed chicken breast with spinach. Good Appetite.
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