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Spaghetti with Pesto

A quick dinner — spaghetti with pesto! Pretty, tasty, filling, and everyone's happy! I eat this spaghetti by the bowlful — I love it! I'm not about to promote overeating, but with a very active lifestyle, I think you can treat yourself to a good plate of spaghetti.

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Spaghetti with pesto sauce
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 8 % 1 g
Fats 33 % 4 g
Carbohydrates 58 % 7 g
69 kcal
GI: 14 / 86 / 0
    1. Put a pot of water on to cook the spaghetti. Once it boils, salt it (a standard 1 teaspoon of salt per quart/liter of water, but keep the saltiness of the sauce in mind too). 2. You can use store-bought pesto, but homemade is, as always, more natural, tastier, and cheaper. Into a blender, put finely grated parmesan, pine nuts, a chopped garlic clove, coarsely chopped basil, and olive oil. Blend to whatever consistency you like — from chunky to a smooth paste. Taste for salt and seasoning, and adjust if needed. 3. Drain the cooked spaghetti in a colander (reserving a little of the pasta water), then add the spaghetti to the sauce (or the other way around, though that's rarely done) and toss. 4. Serve, twirling the spaghetti into a nest. Garnish with basil, pine nuts, and cheese. Buon appetito! Enjoy!

Caloric content of the products possible in the composition of the dish

  • Garlic - 143  kcal/100g
  • Fresh basil - 27  kcal/100g
  • Dried basil - 251  kcal/100g
  • Beech nuts - 568  kcal/100g
  • Pinya - 635  kcal/100g
  • Pine nuts - 620  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Spaghetti - 338  kcal/100g

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