John Myers
Spaghettini with Frankfurt Pesto
The perfect spaghettini with frankfurt pesto recipe with a picture and simple step-by-step instructions.
- 250 g Spaghettini
- 1 tsp Salt
- 1 tbsp Oil (sun & olive)
- 1 pack 7 Kräutermischung für Frankfurter Grüne Soße TK 100 g
- 1 Onion approx. 100 g
- 1 Clove of garlic
- 4 tbsp Oil (here: Sun & Olive from THOMY)
- 50 g Pine nuts
- 2 tbsp Creme fraiche Cheese
- 2 Strong pinches of salt
- 2 Strong pinches of pepper
- 4 tbsp 2 – 4 tbsp Öl Sonne & Olive
- 20 g Parmesan
- Cook the pasta (spaghettini) according to the package instructions in salted water (1 teaspoon) until al dente, drain and toss in oil (1 teaspoon) in a hot saucepan so that they do not stick. Roast the pine nuts in a pan without oil until golden-brown / stir-fry. Peel and finely dice the onion and clove of garlic. Heat the oil (4 tbsp) in a pan, fry the onion and garlic cubes vigorously, add the herb mixture, season with salt (2 big pinches), pepper (2 big pinches) and crème fraîche (2 tbsp) and simmer for a few minutes to let. Finally fold in / stir in the roasted pine nuts. Spread the spaghettini on two plates, drizzle with oil (1-2 tablespoons each), spread the pesto on top and serve sprinkled with Parmesan.
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