Mary Miso - Recipes for every day - Cookbooks
Pesto:
50g pecans
50g rocket
4 sprigs of basil
juice and zest of ½ lemon
100ml olive oil
20g parmesan cheese
1 avocado
400g spaghetti
50g pecans
2 table spoons olive oil
50g rocket
5 sprigs of basil
50g parmesan cheese
salt and pepper
Pesto:
Roast pecans in a pan on low flame until golden-brown. Let cool down and chop roughly. In a high container mix all ingredients except the avocado with a blender. Dice avocado and add to the pesto with a spoon.
Cook spaghetti in salted water until al dente.
Chop pecans roughly and roast in some olive oil until golden-brown. Add rocket. Deglaze with 5 table spoons of the pasta water. Add Spaghetti and season with salt and pepper.
Arrange spaghetti on plates and sprinkle with basil and parmesan cheese.
