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Spaghetti in Creamy Pesto Sauce (Pesto alla genovese)
- Spaghetti: 50g
- Butter: 5g
- Parmesan cheese: 5g
- Sweet Basil: 20g
- Spinach: 20g
- Garlic: 4-5 pods (large)
- Cherry Tomato: 15g / 6-7 pcs
- Origano+ Mixed herbs + Chilli flakes
- Milk: 40ml
- Lemon juice: 1/2 tea spoon
Spaghetti: Boil in salted water, strain out the spaghetti and let it chill.
Pesto sauce: In a mixer add basil, spinach, garlic and milk make a smooth paste (smoothie texture) Add lemon juice, salt and little origano and pulse it once. Sauce is ready!
In a pan heat the butter add 1 garlic (minced) and cherry tomatoes roast them for a minute. Add pasta stirr well and switch off the flame.
Now add the sauce, mixed herbs, (salt if required). Mix everything well and serve.
Top it with Parmesan cheese (optional)