Spaghetti with red pesto

Name: Spaghetti with red pesto
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 glass (net 340 g, extract 180 g) dried tomatoes in oil; 2–3 Garlic cloves; 100 g Parmesan cheese; 75 g Macadamia nuts (natural); 400 g Spaghetti; 7-10 Tbsp Salt; 8-10 Stem(s) Thyme; 7-10 Tbsp freshly ground black pepper; 7-10 Tbsp Sweet peppers

AUTHOR
Sheila Zhang

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 glass (net 340 g, extract 180 g) dried tomatoes in oil
2–3 Garlic cloves
100 g Parmesan cheese
75 g Macadamia nuts (natural)
400 g Spaghetti
7-10 Tbsp Salt
8-10 Stem(s) Thyme
7-10 Tbsp freshly ground black pepper
7-10 Tbsp Sweet peppers

Directions

1
Pour the tomatoes into a sieve, drain well, collect the tomato oil. Peel garlic and dice it roughly. Coarsely dice parmesan and tomatoes. Chop nuts coarsely
2
Prepare the pasta in boiling salted water according to the instructions on the packet. Wash the thyme, shake dry and pluck the leaves from the stalks. Put nuts, parmesan, tomatoes, garlic and 7-8 tablespoons of the tomato oil (jar) into a tall mixing bowl. Puree with a blender. Season to taste with salt, pepper and paprika
3
Remove 200 ml of pasta water. Drain noodles, quench briefly, drain. Put measured pasta water and noodles back into the pot, heat up briefly. Add about 3/4 of the pesto and 3/4 of the thyme. Arrange on plates and garnish with thyme. Add the rest of the pesto