Spaghetti with Herb Sauce Recipe
Ingredients
| 50 g / 2 oz / 2 cups chopped fresh mixed herbs, such as parsley, basil and thyme | ||
| Garlic | 2 Clove (5gm), crushed | |
| 60 ml / 4 tbsp pine nuts, toasted | ||
| 60 ml / 4 tbsp olive oil | ||
| 350 g / 12 oz dried spaghetti | ||
| 60 ml / 4 tbsp grated Parmesan cheese | ||
| Black pepper salt | 1 To taste | |
| Basil leaves, to garnish | ||
Directions
1. Put the herbs, garlic and half the pine nuts into a food processor or blender. With the machine running, gradually add the oil and process to form a thick puree.
2. Cook the spaghetti in plenty of boiling salted water for about minutes until al dente. Drain.
3. Transfer the herb puree to a large warm bowl, then add the spaghetti and Parmesan. Toss well to coat the pasta with the sauce. Sprinkle over the remaining pine nuts and the basil leaves, and serve immediately.
2. Cook the spaghetti in plenty of boiling salted water for about minutes until al dente. Drain.
3. Transfer the herb puree to a large warm bowl, then add the spaghetti and Parmesan. Toss well to coat the pasta with the sauce. Sprinkle over the remaining pine nuts and the basil leaves, and serve immediately.
Chef
