Extra Virgin Olive Oil
Fresh Thyme
15 g of Pine Nuts (or finely chopped Almonds)
125 g of Fresh Parsley (speckled type)
Fennel Fronds, Fresh Sage
Salt and Black Pepper to taste
320 grams of Spaghetti
200 g of Parmesan Cheese grated
125 g of Fresh Parsley in cubes
Extra Virgin Olive Oil
Fresh Thyme
15 g of Pine Nuts (or finely chopped Almonds)
125 g of Fresh Parsley (speckled type)
Fennel Fronds, Fresh Sage
Salt and Black Pepper to taste
320 grams of Spaghetti
200 g of Parmesan Cheese grated
125 g of Fresh Parsley in cubes
Heat a little extra virgin olive oil in a pan
Add a minced fresh thyme, some pine nuts (or finely chopped almonds), 15 g of fresh parsley (speckled type) and 125 g of fresh parsley in cubes
Toast and chop into small pieces
Add fennel fronds, sage, salt, and black pepper to taste
Partly cook 320 grams of spaghetti in water and salt
Drain
Combine the sauce with the pasta, finishing with 200 g of grated Parmesan cheese and another 125 g of fresh parsley in cubes.
