Spaghetti with Red Pesto for the Thermomix®

Ingredients

• 30 g sun-dried tomatoes (6 sun‑dried tomatoes)
• 15 g red lentils (1 tbsp)
• 20 g unshelled almonds (1 tbsp)
• 350 g spaghetti
• Salt
• 1 Garlic clove
• 20 g Parmesan cheese (1 piece)
• 3 basil stems
• 20 g Tomato paste (1 tbsp)
• 2 tbsp olive oil
• Cayenne pepper

Instructions

1. 1.

   Weigh the almonds into the mixing bowl and crush for 5 seconds on speed 5. Then roast them in a non‑stick pan over medium heat until golden brown and let cool. Roughly clean the pot with a spatula.

2. 2.

   Weigh the sun‑dried tomatoes into the mixing bowl and chop for 3 seconds on speed 5. Repeat if necessary.

3. 3.

   Add lentils and 120 ml water to the bowl and cook for 4 minutes at 100 °C on gentle stir mode until boiling.

4. 4.

   Meanwhile, cook spaghetti according to package instructions in salted boiling water until al dente.

5. 5.

   Transfer the sun‑dried tomatoes with lentils and water into a bowl and let soak for 10 minutes.

6. 6.

   Add basil, garlic and parmesan to the mixing bowl. Crush for 10 seconds on speed 5.

7. 7.

   Push everything down from the edges with the spatula.

8. 8.

   Stir together tomato paste, almonds, olive oil and lentils with 6–8 tablespoons of pasta water plus salt and pepper for 3 seconds on speed 3.

9. 9.

   Then blend for 20 seconds on increasing speeds up to 9 for the last 10 seconds and serve with cooked spaghetti.