Summary

Ingredients

• 500 g spahetti
• 4 bunch basil
• 2 chilli pepper (s)
• 3 clove (s) garlic, crushed
• 3 tablespoon pine nuts, roasted
• 5 tablespoon parmesan, grated
• 1 lemon (s), squeezed
• 120 ml olive oil
• 5 tablespoon honey
• 200 ml cream
• 300 ml chicken broth
• Pepper (steak pepper)

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Instructions

1. Cook the spaghetti in salted water in a large saucepan according to the instructions on the packet until al dente. Drain and keep warm.
2. Meanwhile, pluck the basil leaves from the stems and puree them in a food processor with the chilli, garlic, pine nuts, grated Parmesan, lemon juice, oil and honey until smooth. Bring the herb mixture with the cream and the stock to a boil in a large saucepan and simmer for approx. 15-20 minutes while stirring, until the sauce thickens. Season to taste with steak pepper. Add the pasta to the sauce and mix well. Serve sprinkled with grated parmesan.