- Whole grain spaghetti 250 gr.
- Olive oil 7 tablespoons
- Basil 1 bunch
- Pine nuts 40 g.
- Grated Parmesan Cheese 50 g
- Garlic 1 clove,
- Georgian sauce 150 gr.
- Tomatoes 1 pc.
- Salt to taste
- Black pepper peas to taste
- Main ingredients: Pepper, Tomato, Garlic, Nuts, Pasta
- Serving 2 servings
- World CuisineItalian Cuisine
Knife, cutting board, grater, blender, frying pan, cup or convenient container, spatula, small plate, tablespoon, pan
Cooking:Tear the basil leaves and place in a convenient container, add a clove of chopped garlic, pour 4-5 tablespoons of olive oil, add pine nuts, salt and pepper to taste. Grind with a blender until smooth.
Rub the cheese on a fine grater.
We put water for cooking spaghetti and heat the pan.
Add cheese to the resulting pasta and mix well, chop two cloves of garlic and put into the pan, pre-fill 3 tablespoons of olive oil in it, chop the tomato into cubes and add it to the pan with Georgian sauce, fry while stirring with a spatula over medium heat, add salt and pepper to taste, dip the spaghetti in boiled salted water and bring to cooking, turn off the pan and close the lid.
We spread the tomato paste on a plate, carefully place the spaghetti on it, on top the Pesto sauce.
- Pesto sauce based on basil, can be prepared with parsley or dill and pineapple seeds.