Summary

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

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Instructions

1. Cook the spaghetti in a saucepan with salted water according to the instructions on the packet.
2. Pluck the basil leaves from the stems. Halve tomatoes. Peel the garlic.
3. 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.
4. Roast pine nuts in a pan without oil.
5. 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.