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Sue Carey-Bradley
Pasta pesto
With fresh basil, pine nuts, cheese, garlic and oil you make real Italian pesto.
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Ingredients
Directions
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Cook the spaghetti al dente according to the instructions on the package.
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Meanwhile, toast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate.
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Grind the pine nuts, cheese and garlic in the hand blender. Add the basil leaves and oil and briefly reduce to pesto. Add pepper and salt.
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Spoon 4 tbsp pesto through the spaghetti and serve on 4 plates. Yummy! .
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Nutrition
480Calories
Sodium3% DV65mg
Fat34% DV22g
Protein26% DV13g
Carbs19% DV56g
Fiber12% DV3g
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