This week I've been having lots of pasta's. Not sure what it is, might be a bit of comforting and also easy food. My mom have lived in Italy for 5 years, my parents actually met in Rome..so I guess there must be a family feeling around Italian food..especially pasta's.
Mostly there were 2 pasta's we used to eat a lot. These were pasta bolognaise and spaghetti a la Genovese (with basil pesto). As we all know most pesto's contains Pamesan cheese...and I do not know if there is a vegetarian version of the Parmesan cheese available, somewhere in the world? So I'm making a good olf fashioned spaghetti a la Genovese with my own vegan basil pesto from a modern point of view;-)
* serves 2
* 15 minutes
- spelt spaghetti
- 3 coffee cups of basil leaves + some extra for garnish
- 1/3 coffee cup roasted pine nuts
- 1,5 to 2 garlic cloves
- 1 to 2 tablespoon fresh lemon juice
- 1 dried chiliflake
- olive oil
- salt to taste
Bring the water to boil and cook the pasta according to preparation time. Put the basil leaves, pinenuts, garlice, lemon juice and chiliflake in the foodprocessor until mixed well. Add some olive oil and mix again. Add some more olive oil and mix well until a fine paste. Put the leaked spaghetti in the pot and mix well with spoon and fork until the spaghetti is fully covered with the pesto. Garnish with some extra basil leaves and enjoy your healthy pasta with homemade vegan pesto!
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