Spaghetti with lamb's lettuce & hazelnut pesto

Name: Spaghetti with lamb's lettuce & hazelnut pesto
Prep time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pinch sugar; 130 g Pecorino; 150 g lambs' lettuce; 50 g hazelnuts; 2 garlic cloves; 1 dl olive oil; 400 g spaghetti; 2 ½ tbsp lemon juice; ½ tsp salt; a little pepper

Total: 30 min. | Active: 30 min.

vegetarian, lactose-free

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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.

Recipe by:
Nadja - LouMalou

Ingredients

for 4 person

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

How it's done

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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