Sunday, February 2, 2014

Spaghetti with red pesto of walnuts and parmesan cheese


(4-5 servings)

- 400 grams of spaghetti

- Parmesan cheese

- 150 grams of dried tomatoes

- Olive oil

- 1 clove of garlic

- Basil

- 40 grams of grated Parmesan cheese

- 1 tablespoon of capers

- 4 tablespoons of shelled walnuts

- 1 teaspoon of vinegar

- Salt


1. Cook the pasta.

2. Put the sun-dried tomatoes in a bowl and cover them with olive oil (let stand for 2 hours). Then drain and save the oil and grind the tomatoes.

3. Peel the garlic, remove the basil leaves and drain the capers. Then incorporate these 3 elements in the blender.

4. Add the grated cheese, walnuts, the vessel of oil, vinegar and a pinch of salt, mashed tomatoes and stir until a homogeneous mixture.

5. Put the sauce over the pasta and enjoy!

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