Annabel Karmelís spaghetti with pesto
Skill level: Easy peasy
Costs: Cheap as chips
Kids will really enjoy this tasty spaghetti dish, which uses basil and parsley mixed with Parmesan for a great flavour. It's super quick too!
- 225g (8oz) spaghetti
- pesto sauce
- 50g (2oz) pine nuts
- 50g (2oz) Parmesan cheese, grated, plus extra for serving
- 1Ė2 garlic cloves
- small bunch of parsley leaves
- small bunch of basil leaves and stalks
- a pinch of sugar (for over 1-year-olds)
- 100ml (3 1/2 fl oz) olive oil
- 1tbsp water
- salt and freshly ground black pepper
Adding parsley to the mixture helps to give a good green colour. You could add a few chopped SunBlush tomatoes to the spaghetti, too, or sprinkle with some pine nuts. You can freeze any leftover pesto sauce for up to 2 months.
- Toast the pine nuts in a frying pan until lightly golden. Remove from the pan and leave to cool.
- Cook the spaghetti in a large pan of lightly salted boiling water according to the instructions on the packet.
- Meanwhile, tip the Parmesan, garlic, parsley, basil, sugar and cooled pine nuts into a food processor and whiz until finely chopped. Slowly add the olive oil while the motor is running. Add the water and season. Spoon into a small bowl.
- Drain the cooked pasta and put it back into the saucepan. Add 4Ė5 tablespoons of pesto and toss together.
- Sprinkle with extra Parmesan before serving.