Ingredients and servings for 4 people:
– Spaghetti 320 g
– Pine nuts 30 g
– Basil 10 leaves
– Dried tomatoes in oil 2 jars
– Peeled almonds 20g
Start by taking care of the pesto. After pouring the sun-dried tomatoes into the blender without draining them from the oil in which they are stored, add the pine nuts and peeled almonds. Finally, add the basil leaves as well.
At this point whisk until the mixture is rather grainy.Transfer the resulting mixture to a small bowl and set aside. Now boil water in a pot, salt it, and once it comes to a boil, pour in the pasta.
Take out about 150 ml of the cooking water and keep it aside.
Then drain the pasta two minutes before the cooking time indicated on the package and in the meantime retrieve the pesto and put it in the pot where the pasta was cooked, adding a little cooking water to make it creamier.
Add the spaghetti to the pesto, stir to color the pasta, and add more cooking water if necessary, adjusting according to the density of the sauce.
Stir to mix everything together and simmer for another 2 minutes to prevent the sauce from drying out. At this point, your spaghetti with sun-dried tomato pesto is ready to be served and enjoyed!