Spaghetti with Sweet and Spicy Parsley Pesto with Nuts
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 10 mins |
| Total Time | 25 mins |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g spahetti
For the pesto:
- 2 bunches parsley, smooth
- 1 teaspoon honey
- 1 small chilli pepper (s)
- 50 g walnuts or cashew nuts
- 50 g parmesan, freshly rated
- salt and pepper
- 50 ml olive oil
Print Recipe
Pin Recipe Instructions
- Pluck the leaves of the parsley, wash and dry. Puree together with the remaining ingredients, add olive oil depending on the desired consistency.
- Cook the pasta until al dente according to the instructions on the packet, then drain, but not drain completely, leave a little of the pasta water with the spaghetti in the saucepan and stir in the pesto.
- Arrange and serve on plates.
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