Whole Wheat Spaghetti with Paprika Pesto
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Sauce |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 2 red pepper (s)
- 1 handful basil
- 2 teaspoons pine nuts
- 2 tablespoon parmesan, freshly grated
- 1 clove garlic, finely chopped
- 2 tablespoon olive oil
- 1 dash balsamic vinegar
- salt and pepper
- 200 g whole wheat spahetti
- Salt water
Print Recipe
Pin Recipe Instructions
- Wash the peppers, cut in half, remove the stalk and seeds, quarter and place on a baking sheet. Roast in a preheated oven at approx. 200 ° C for 10 - 20 minutes.
- In the meantime, carefully toast the pine nuts in a pan without fat (if they turn too black, the pesto will end up tasting pretty burnt). Put on the salted water for the pasta.
- Place the basil, parmesan, pine nuts and garlic in a tall bowl. When the peppers are ready, you can peel off the skin (I always leave it on) and let it cool a little.
- While the spaghetti is cooking in the boiling salted water, the peppers are pureed with the remaining solid ingredients with a hand blender or a blender and the olive oil is slowly added. Add a dash of balsamic vinegar, salt and pepper to taste.
- The noodles are poured off when the desired firmness has been reached and put back into the pot. Mix the pesto with the pasta well and arrange on the plate.
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