Wholewheat Spaghetti with Basil Pesto
Healthy wholewheat pasta in combination with homemade green pesto is a classic among pasta dishes. It's quick to make and doesn't require many ingredients.
The wholewheat pasta consists of complex carbohydrates that provide a lot of power and a long-lasting feeling of satiety. The basil pesto scores with healthy fats in the form of olive oil and strengthens the bones with the pine nuts it contains. The basil not only brings the green colour to the pesto but also supports digestion and has an antibacterial effect. Bottled airtight and stored in the fridge, the pesto will keep its freshness and enjoyment for several days.
400g wholewheat spaghetti
3 bunches of basil
2 tbsp pine nuts
2 cloves of garlic
70 g parmesan
100 ml olive oil
100 g frozen peas
pinch of salt and pepper
Cook noodles in boiling salted water according to package directions. Add the peas and cook about 2-3 minutes before the end of the cooking time.
Roast the pine nuts in a pan without fat and let them cool down.
Wash the basil, shake it dry and pluck the leaves from the stems. Peel the garlic and grate the parmesan.
Put the basil leaves, garlic, pine nuts and cheese in a blender with some oil. Blend on low speed and gradually add the olive oil until smooth. Season with salt and pepper and pour over the cooked pasta.