Spaghetti with Pesto

Ingredients

• 60 g pine nuts
• 60 g basil
• 1 untreated lemon (zest and juice)
• 100 ml olive oil
• 40 g freshly grated Parmesan
• Salt
• Pepper
• 400 g spaghetti
• 4 Spring Onions
• grated parmesan (for garnish)

Instructions

1. 1.

   Roast the pine nuts in a dry pan until golden brown. Remove and let cool. Rinse the basil, shake dry, pluck the leaves and set aside some for garnish.

2. 2.

   Blend the remaining ingredients with 1-2 tbsp lemon juice, half of the pine nuts, and about 80 ml olive oil until smooth. Fold in the parmesan and season with salt and pepper.

3. 3.

   Cook the spaghetti in salted water al dente.

4. 4.

   Wash, trim, and cut the spring onions into 2‑3 cm pieces. Sauté them in the remaining oil over high heat for 2‑3 minutes while stirring. Drain the pasta (reserve a little cooking water). Toss the noodles with lemon zest, remove from heat, add the pesto, and if needed, a splash of reserved pasta water.

5. 5.

   Plate the dish and sprinkle with the remaining pine nuts. Garnish with basil leaves and grated parmesan before serving.