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Spaghetti with wild garlic and almond pesto and scampi

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Ingredients for 4 servings:

  • 40 g wild garlic, roughly chopped
  • 60 g parsley, flat-leaf, coarsely chopped
  • 1 clove(s) garlic, chopped
  • 100 g ground almonds
  • 1 tsp salt
  • 100 ml oil (sunflower oil)
  • 150 ml olive oil
  • 100 g Parmesan, finely grated
  • 500 g spaghetti, cooked al dente
  • 200 g scampi, peeled
  • olive oil

Instructions

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

Cook spaghetti. Pesto: Blend herbs, garlic, almonds, and salt in a blender. Slowly add oil. Finally, stir in the Parmesan cheese. Finish: Briefly toss the scampi in hot oil. Depending on your taste, stir about 1/5 (i.e., 100g) of the pesto with the scampi into the cooked spaghetti. Storage: Transfer the remaining pesto to a jar, cover with olive oil, and seal. It will keep in the refrigerator for about 6 months.

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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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