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Spaghetti mit selbstgemachtem Pesto Rosso

Spaghetti with homemade pesto rosso

by KOMEKO Team in Recipes
How many people are you cooking for?
1


This recipe combines aromatic tomato pesto with tenderly cooked KOMEKO Spaghetti – quick to make and full of flavor.

#gluten-free

Ingredients

    For the pasta:

  • 1 Pack of KOMEKO SPAGHETTI
  • 50 g dried tomatoes (in oil, drained)
  • 20 g almonds
  • 1 small garlic clove
  • 15 g Parmesan cheese
  • 40 ml extra virgin olive oil
  • 0.25 tsp oregano
  • some salt and pepper

Preparation

  1. Prepare pesto
    While you bring the water for the spaghetti to a boil, add the drained sun-dried tomatoes, almonds, garlic, Parmesan, and oregano to a blender or food processor. Blend everything into a coarse paste.
  2. Work in oil
    Slowly add the olive oil until it reaches a creamy consistency. Season with salt and pepper.
  3. Cook spaghetti
    Cook the KOMEKO SPAGHETTI in plenty of salted water for 2 minutes. Reserve some of the cooking water.
  4. Mix pasta with pesto
    Transfer the cooked spaghetti directly to a plate and toss it with the pesto. If the pesto is too thick, add some of the reserved spaghetti cooking water to achieve the desired consistency.
  5. Serve
    Serve the spaghetti immediately. Leftover pesto can be stored in an airtight container in the refrigerator for up to one week.

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Tags: Pasta
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KOMEKO Spaghetti

KOMEKO Spaghetti

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Gluten-free fresh pasta made from rice flour

Content size: 1 serving

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