250 g spaghetti
For the sauce
1 tablespoon pine nuts
1/2 cup extra virgin olive oil (120 ml)
3 cloves garlic
1 1/2 cups fresh basil leaves
4 tablespoons pecorino or parmesan cheese
250 g spaghetti
For the sauce
1 tablespoon pine nuts
1/2 cup extra virgin olive oil (120 ml)
3 cloves garlic
1 1/2 cups fresh basil leaves
4 tablespoons pecorino or parmesan cheese
In a large pot, bring to a boil 2.5 liters of water and add 1/2 teaspoon salt
Add the spaghetti and cook with the pot uncovered until al dente (about 5 minutes)
Prepare the sauce: in a blender, blend all the ingredients - reserve 1 tablespoon pine nuts for dusting - until smooth (about 5 minutes). Reserve
Reserve 1/4 cup of cooking water to add to the sauce if it becomes too thick and drain the spaghetti
Return the spaghetti to the pot, add the sauce and mix well
Add the pine nuts, transfer to a serving dish and serve immediately
518 calories per serving
Note: 1
Pine nuts or pignoli are the seeds of a type of common pine tree in the Mediterranean region
Also known as snoubar among Arabs, they can be found in houses with imported products, Arab markets and large supermarkets
2
Pecorino is an Italian sheep's milk cheese sometimes seasoned with red pepper flakes
It can be found in import sections of delis and supermarkets.
