Delicious and aromatic pasta with homemade basil pesto, perfect for a quick lunch or light dinner. Fresh basil leaves, cashew nuts, and sun-dried tomatoes create an exceptional sauce that pairs beautifully with al dente fettuccine. A simple yet flavorful dish that will delight any fan of Italian cuisine.
Ingredients
1 bunch (pot) of basil
1 garlic clove
7 cashew nuts
10 g grated parmesan
1/3 cup of olive oil
coarse salt and pepper
sun-dried tomatoes in oil
Preparation
Blend the basil leaves, cashew nuts, garlic clove, sun-dried tomatoes, and olive oil in a blender until smooth.
Season with salt and pepper, and blend again.
Cook the pasta al dente in salted water, preferably using fettuccine.
After cooking, drain the pasta and transfer it to a pan. Add a tablespoon of olive oil and the prepared pesto.
Heat everything in the pan and mix thoroughly.
Serve the dish topped with chopped fresh basil and finely chopped sun-dried tomatoes.