Vegetarian

Spaghetti with pesto trapanese

Name: Spaghetti with pesto trapanese
Total time: 45 min
Yield: 6 servings
Ingredients: 453.59 g spaghetti; 71.5 g almonds; 33.75 g pine nuts; 108 ml extra virgin olive oil; 3 whole garlic clove; 2 tomatoes; 60 g fresh basil; 6 servings salt and pepper; 6 servings fresh pecorino

Spaghetti With Pesto Trapanese is a flavorful lacto ovo vegetarian recipe that covers 19% of your daily requirements of vitamins and minerals. This dish works best as a main course and can be made in around 45 minutes. Try it for a tasty twist on traditional pesto pasta.

Ingredients

spaghetti

453.59 g

almonds

71.5 g

pine nuts

33.75 g

extra virgin olive oil

108 ml

whole garlic clove

tomatoes

fresh basil

60 g

salt and pepper

6 servings

fresh pecorino

6 servings

Method

Place a large (this is key) pot of water to boil. Salt when it boils, not before.
Meanwhile, make the pesto: In a mortar (or use a food processor with a blade) pound together the oil, almonds and pine-nuts.
Add the garlic, 2 ice cubes and the rest of the ingredients, pounding quickly to make a paste.You want to leave a bit of a texture for crunch.
Cook the pasta al dente, as per directions, drain and reserve some of the boiling water. Toss the pasta with the pesto, using some of the reserved water to make it creamier. Grate some fresh pecorino or ricotta salata (or both) over and serve hot with a leaf of basil to garnish.

Nutrition:

435 kcal

Carbs

62 g

Fat

14 g

Protein

14 g

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