Spaghetti with pesto is a childhood memory for me. My grandmother had a huge basil bush in the garden and in the summer we had this simple but incredibly aromatic meal almost every week. This recipe is a tribute to her cooking, but with a few modern adjustments and the help of the Thermomix®. The whole wheat spaghetti brings a nutty note and more fiber into play. They harmonize wonderfully with the pesto. The walnuts, which we roast in advance, unfold their full aroma and give the pesto a pleasant crunch. Eight cloves of garlic may seem like a lot, but they are essential for the typical pesto flavor. Don't worry, the Thermomix® crushes them so finely that they are not too dominant. The Thermomix® is unbeatable when it comes to pesto itself. It conjures up a creamy, homogeneous paste in seconds. It is important that the mountain cheese is of good quality. It provides the spice and umami flavor. The olive oil should also be of high quality, as it makes a significant contribution to the taste. Instead of salt and pepper, we use half a soup cube without yeast, glutamate and gluten here. This may sound unusual, but it gives the pesto an extra depth and spice without being too intrusive. The oat bran serves as a natural binder and ensures a creamy consistency. It is also rich in fiber. For a vegan version, the mountain cheese can be replaced with nutritional yeast or a vegan cheese alternative. The walnuts can also be replaced with pine nuts or sunflower seeds. If you like it spicier, you can add a small chili pepper or some cayenne pepper. Instead of basil, other herbs such as parsley, arugula or spinach can also be used. A mixture of different herbs is also very tasty. It is best to serve the spaghetti with pesto immediately after preparation. A fresh salad with a light vinegar-oil dressing goes perfectly with it. Roasted bell pepper strips in different colors bring additional color and sweetness to the plate. If you like, you can add some freshly grated Parmesan or Pecorino cheese over the spaghetti. The pesto can also be prepared well in advance and stored in the refrigerator. It can be kept in an airtight container for about 3-4 days. It should be brought to room temperature briefly before serving. The spaghetti can also be pre-cooked and mixed with the pesto shortly before serving. This way the dish is prepared quickly, even when you need to be quick.

Spaghetti with Pesto Variations

Save recipe

Trial expired

Description

Ingredients (11 ingredients)

Preparation (6 steps)

Cook spaghetti

Roast walnuts

Chop garlic

Prepare pesto

Mix pesto with spaghetti

Serve

Finished cooking? Great! 🎉

About this recipe

Created by

Tags

Allergens

ALL features in the app

Similar Recipes

Tomato Garlic Pasta

Fennel Pasta with Lemon Freshness

Pasta with white beans and olives

Pasta with Creamy Tomato Feta Sauce

Pasta with Artichokes, Lemon and Pecorino

Ribbon Noodles with Fresh Lemon-Herb Pesto

Aromatic Spaghetti with Garlic and Oil

Aromatic Garlic Mustard Pesto