Spaghetti Al Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g pasta (spahetti)
- 125 ml milk (1.5% fat)
- 100 g sour cream (10%)
- 30 g parmesan, rated
- 2 cloves garlic
- 40 g basil, fresh or frozen
- 40 g parsley, fresh or frozen
- 30 g pine nuts or sunflower seeds
- 1 teaspoon salt
Print Recipe
Pin Recipe Instructions
- Cook the spaghetti al dente. Put all other ingredients in the blender and stir. First I put the pine or sunflower seeds with the garlic in an electric chopper and then mix everything with the hand blender. Don`t be afraid of the amount of salt, but if you are anxious you can take less and add salt at the table.
- Drain the spaghetti, do not rinse. Pour half of the pesto into the still warm pasta pot. Put the pasta on top, the rest of the pesto and mix everything well and quickly. Serve immediately.
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