Spaghetti with Sesame Pesto

Try this delicious pasta dish:

The original recipe is made with linguine or trenette (a tiny bit wider pasta). However, you can only find this pasta in well-stocked supermarkets. Spaghetti tastes just as good.

General:

Per person calculate about 100 g of spaghetti made from durum wheat semolina. They are cooked in sufficient salted water (1-2 l per 100 g, about 1 tbsp. salt) according to the package instructions “al dente”, i.e. al dente. Stir regularly so that the pasta does not stick together. Drain the spaghetti in a colander and then mix it into the condimento (sauce) on the spot. So quenching is not necessary.

With a crisp leafy salad, a unit of spaghetti becomes a full meal.

Rub parsley and basil dry and chop finely. Finely grate pistachios in a mortar or almond grater. Toast sesame seeds in a frying pan without fat. Remove the frying pan from the kitchen stove, mix and fold in oil, mix clear soup with herbs, press garlic, add grated parmesan and finely ground pistachios and mix all ingredients together. Season with salt. Stir the sesame pesto into the spaghetti with a little bit of pasta water.

Sesame pesto can also be kept in a jar with a screw cap for a few weeks in the refrigerator. However, the pesto must be covered with a layer of oil.

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