Spaghetti with almond-basil-pesto and mussels

Name: Spaghetti with almond-basil-pesto and mussels
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 kg Mussels; 2 Onions; 250 g Tomatoes; 500 g Spaghetti; 7-10 Tbsp Salt; 2 TABLESPOONS Olive oil; 100 ml dry white wine; 100 ml Vegetable broth; 4 TABLESPOONS Pesto

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 kg Mussels
2 Onions
250 g Tomatoes
500 g Spaghetti
7-10 Tbsp Salt
2 TABLESPOONS Olive oil
100 ml dry white wine
100 ml Vegetable broth
4 TABLESPOONS Pesto

Directions

1
Wash and clean the mussels thoroughly. Discard opened mussels. Peel onions and cut them into strips. Wash tomatoes and cut into slices. Cook pasta in boiling salted water according to package instructions.
2
Heat the oil. Sauté onion strips in it until translucent. Add mussels, wine and stock and steam for about 5 minutes in a closed pot. Drain the mussels and throw away the closed mussels. Pour the pasta into a sieve.
3
Mix tomatoes, pasta, pesto and mussels. Arrange on plates.