Summary

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

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Instructions

1. Pluck the leaves of the parsley, wash and dry. Puree together with the remaining ingredients, add olive oil depending on the desired consistency.
2. 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.
3. Arrange and serve on plates.