- 4
- Easy
- Average budget
Ingredients
- 250g / 4 Cups Fresh Spaghetti/Tagliatelle Verdi
- 1 Baby Gem Lettuce Leaf
- 1 Clove Garlic
- 80g / 1 Cup Fresh Basil
- 20g / ⅛ Cup Pine Nuts
- 5 Tablespoons Olive Oil
- Parmesan Cheese
- Salt
- Pepper
Preparation
Step 1
Preparing the Pesto:
Lightly toast the pine nuts in a dry pan and set aside.
Put the garlic, basil and a pinch of salt into a food blender and pulse.
Step 2
Add the pine nuts and blend again.
Pour the mixture into a bowl, add the parmesan and olive oil and stir.
Step 3
Season with salt and pepper to taste and add more parmesan if you want.
Step 4
Making the Koopasta:
With the pesto prepared, boil some water in a deep pot then add the spaghetti verdi and cook as per the instructions on your pack.
Once cooked, strain the spaghetti, return it to the pot (not on the heat) and slowly add pesto to the spaghetti until there’s just enough to coat the spaghetti in the sauce.
Step 5
Serve and garnish with a baby gem lettuce leaf.
What you will need: A large pot, frying pan, a bowl and a food blender or mortar and pestle.