Pasta pesto and Tuscan carré

Name: pasta pesto and Tuscan carré
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Italian
Ingredients: 2 el pine nuts; 30 g basil container of 15 g; 1 toe garlic; 50 g Parmigiano Reggiano grated; 75 ml extra virgin olive oil; 2 el extra virgin olive oil; 320 g Tuscan carré scale of 160 g; 500 g fresh spaghetti all'uovo

Italian spaghetti without meat with pine nuts, basil, garlic and parmesan cheese.

Ingredients

Kitchen Stuff

1 blender

Directions

Roast the pine nuts in a frying pan without oil or butter in 3 min. Golden brown. Let cool on a plate.
Puree the pine nuts, basil leaves, garlic and cheese with the hand blender. Pour the oil slowly and puree to a smooth pesto.
Heat the oil in a frying pan. Bake the Tuscan carrés 8 min. Turn halfway.
Boil the spaghetti in plenty of water with salt in 4 minutes until done. Drain and collect a cup of cooking liquid per 4 people.
Spoon the spaghetti with the pesto and a dash of cooking liquid in a bowl. Add pepper.
Spoon the spaghetti on the plates and serve with the Tuscan carrés.