Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
Ingredients- 250 g spahetti
- 15 g basil leaves
- 8 small tomato (s)
- 2 cloves garlic
- 2 tablespoons oil
- 2 tablespoon cream cheese
- 15 g parmesan cheese
- 80 g spinach leaves, fresher
- salt and pepper
- 25 g pine nuts
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti in a saucepan with salted water according to the instructions on the packet.
- Pluck the basil leaves from the stems. Halve tomatoes. Peel the garlic.
- Put 2 tablespoons of oil, 2 tablespoons of cream cheese, parmesan, spinach, garlic and basil in a blender and chop everything until a creamy mixture is formed. Season with a little salt and pepper.
- Roast pine nuts in a pan without oil.
- Put the pasta in a colander, drain briefly and then return to the saucepan. Stir in the pesto, pine nuts and tomatoes and serve immediately.
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