Spaghetti with Asian Pesto
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 280 g spahetti
- 3 cm ginger
- 4 tomato (s), dried in oil
- 1 bunch basil
- 1 clove garlic
- 2 tablespoon peanuts, roasted
- 1 tablespoon soy sauce, sweet
- 1 teaspoon curry paste, red
- 50 ml sesame oil, light
- 2 tomato (s)
Print Recipe
Pin Recipe Instructions
- Put the sun-dried tomatoes in a colander and drain for a few minutes.
- Then put ginger, dried tomatoes, basil, garlic, peanuts, sweet soy sauce, curry paste and sesame oil in a blender and puree finely.
- Cut the tomatoes crosswise, briefly put them in boiling water and then rinse in cold water. Then skin, remove the core and cut the pulp into fine cubes.
- Cook the spaghetti al dente. Before draining, remove about 2 - 3 tablespoons of the cooking water and stir into the pesto.
- Pour the pesto on the hot pasta and mix well. Finally fold in the fresh tomato cubes and serve immediately.
- The dish can also be made with Chinese Mie noodles!
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