Spaghetti with Red Pesto

Ingredients

• 100 g sun-dried tomatoes in oil
• 1 bunch Basil
• 50 g peeled almonds
• 30 g pecorino (or parmesan)
• 5 tbsp olive oil
• 5 tbsp vegetable broth (instant)
• 2 tsp light balsamic vinegar
• 500 g spaghetti
• Salt
• ground pepper

Instructions

1. 1.

   Pat the tomatoes dry with paper towels and roughly chop. Rinse the basil, shake off excess water, pluck leaves from stems, and finely slice. Roughly chop almonds and pecorino. Blend tomatoes, basil, almonds, pecorino, olive oil, vegetable broth, and vinegar into a smooth pesto. Season with salt and pepper.

2. 2.

   Cook spaghetti in plenty of salted water according to package instructions until al dente. Reserve 2-3 tbsp pasta cooking water. Drain the pasta and let it rest briefly. Return to pot, add reserved pasta water and pesto, tossing to coat evenly. Garnish with basil leaves before serving.