300g spaghetti
4 tablespoons olive oil
1 cup fresh manjericao leaves
1/3 cup water (80ml)
1 minced garlic clove
1/3 cup crumbled goat cheese (65g)
1/2 teaspoon salt
300g spaghetti
4 tablespoons olive oil
1 cup fresh manjericao leaves
1/3 cup water (80ml)
1 minced garlic clove
1/3 cup crumbled goat cheese (65g)
1/2 teaspoon salt
Bring a large pot of 3 liters of water and 1 tablespoon of salt to a boil
Cook the spaghetti until al dente (about 10 minutes)
In a blender or processor, blend the remaining ingredients to obtain a smooth sauce (if it becomes too thick, add water gradually to achieve the desired consistency)
Drain the spaghetti, transfer it to a serving dish, combine with the sauce, and serve immediately
296 calories per serving
