Summary

Ingredients

• 2 bunches parsley
• 2 cloves garlic)
• 50 g almond (s), round
• 150 ml olive oil
• 50 g parmesan, rated
• salt and pepper
• 3 pepper (s), red, yellow and green
• 500 g spahetti
• Thyme, if you like

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Instructions

1. Wash parsley, shake dry. Pluck the leaflets. Peel the garlic, press through. Put both with the almonds in a tall container, add a little oil and puree. Then beat in enough oil until a creamy pesto is created. Stir in the parmesan and season with a little salt and pepper.
2. Halve the paprika, clean, core, wash, cut into wafer-thin, 5-6 cm long strips.
3. Cook the pasta in plenty of salted water according to the instructions on the package. In the meantime, fry the peppers in 1 to 2 tablespoons of hot oil for about 2 minutes, season.
4. Drain the pasta, mix with the paprika, distribute on plates. Spread 1 to 2 tablespoons of parsley pesto on top. Garnish with thyme leaves if you like and serve hot.