Spaghetti with Light Pesto
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 225 g spahetti
- 55 g basil, fresh leaves
- 25 g parsley, smooth, fresh
- 1 clove garlic
- 25 g pine nuts
- 1 teaspoon olive oil
- 115 g cottae cheese, low-fat
- 20 g parmesan, freshly rated + 4 teaspoons for sprinklin
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook pasta al dente.
- In the meantime, prepare the pesto. To do this, puree half of the basil and parsley as well as garlic, pine nuts and cottage cheese in a blender (or with the high-speed mixer) until smooth. Then add the remaining basil (keep a few leaves for decoration) and the remaining parsley along with the grated Parmesan, season with salt and pepper and puree again briefly.
- Drain the pasta and put it back in the pan. Add the pesto and fold in thoroughly with two forks. Spread the pasta on preheated plates, garnish with basil leaves and serve immediately with a teaspoon of parmesan per serving.
- 8 g fat per serving.
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