Spaghetti with lamb's lettuce & hazelnut pesto

Spaghetti with lamb's lettuce & hazelnut pesto

Total: 30 min. | Active: 30 min.
vegetarian, lactose-free
Nutritional value / person: 806 kcal
, Fat: 45 g
, Carbohydrate: 75 g
, Protein: 24 g
Packed with vitamins and highly nutritious, lamb's lettuce can also be used for pesto. This recipe is also great for using up lamb's lettuce that has started to wilt. However, this pesto is so good that it's well worth buying the lamb's lettuce fresh. What's more, you'll be able to get your kids to eat this pesto even if they won't eat salad. Plus, the hazelnuts add a wonderful finishing touch.

Ingredients

4 person

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Pesto

150 g lambs' lettuce
50 g hazelnuts
2 garlic cloves
1 dl olive oil
2 ½ tbsp lemon juice
80 g Pecorino, grated
1 pinch sugar
½ tsp salt
a little pepper

Spaghetti

400 g spaghetti
salted water, boiling
50 g Pecorino, grated
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How it's done

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Pesto

Puree the lamb's lettuce, hazelnuts and garlic with the oil and lemon juice. Mix in the pecorino, season the pesto.

Spaghetti

Cook the spaghetti in boiling salted water until just al dente. Set aside approx. 100 ml of the cooking water, drain the spaghetti. Return the spaghetti to the pan, mix in the reserved cooking water and pesto, serve the spaghetti with the pecorino.

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