Summary

Ingredients

• 60 g tomato (s), dried (not pickled)
• 200 ml vegetable stock
• 1 clove garlic
• 60 g sheep cheese, liht (approx. 25% fat in dry matter)
• 1 tablespoon pine nuts
• 2 teaspoons olive oil
• rocket
• Spaghetti (whole grain)
• pepper

Print Recipe Pin Recipe

Instructions

1. Soak the tomatoes in the vegetable stock, catch the liquid as you remove them.
2. Lightly toast the pine nuts in a pan. Peel and mash the garlic and puree it with the tomatoes, sheep`s cheese, oil, pine nuts and some of the soaking liquid. Add enough of the liquid until the pesto is creamy. Season everything with pepper - salt is usually no longer necessary, the cheese and dried tomatoes are quite salty.
3. Cook the desired amount of spaghetti in salted water according to the instructions on the packet until al dente.
4. Clean and wash the rocket and pluck it into bite-sized pieces.
5. Mix the pesto and rocket with the cooked spaghetti and serve immediately.