Filter
Reset
Sort ByRelevance
PATSYSH
Spaghetti alla trapanese with almond pesto and creams
Tasty spaghetti with romaatjes, parmesan cheese and almond pesto.
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Heat the oil in a frying pan and fry the almonds in 3 min. On a low heat until light brown. Change regularly. Allow to cool.
-
Meanwhile, cook the spaghetti al dente according to the instructions on the package.
-
Put the almonds and garlic in the mortar or the container of the hand blender.
-
Add half of the basil, some pepper and possibly salt and mortar or grind coarse. Stir in the rest of the oil.
-
Squeeze out the lemon. Mix the almond pesto with half of the cheese. Season with pepper and salt and lemon juice.
-
Put the tomatoes in a large bowl and press them flat with the back of a spoon.
-
Drain the spaghetti and collect a cup of cooking liquid. Mix the spaghetti with the tomatoes and pesto.
-
Add as much cooking liquid until you get a smooth dish. Sprinkle with the rest of the basil and the rest of the cheese. Serve immediately.
Blogs that might be interesting
-
10 minSide disheggplant, garlic, fresh basil, black olive,aubergine-olive tapenade
-
30 minSide dishRed onion, natural vinegar, granulated sugar, corn cob, paprika mix, tabasco chipotle pepper sauce, sweet chilli sauce, mayonnaise, water, cut red cabbage, smoked almonds, generous raisins,rainbow salad
-
40 minSide dishsolid potatoes, garlic, mayonnaise, spicy paprika powder, leaf parsley, can of tuna oil,Spanish potato salad with tuna
-
30 minSide dishcrumbly potato, celeriac, mushroom melange, traditional olive oil, garlic, Full Milk, unsalted butter, olive oil with truffle flavor,potato-celeriac puree with mushrooms
Nutrition
820Calories
Sodium9% DV225mg
Fat80% DV52g
Protein42% DV21g
Carbs21% DV63g
Fiber28% DV7g
Loved it