Spaghetti is an extremely versatile variety of pasta, it can be rich and satisfying when combined with meatballs in a Bolognese Sauce, light and luscious when tossed with vegetables or seafood, or positively mouthwatering when simply tossed in garlic and extra virgin olive oil.
500 Gm Spaghetti Pasta
⅓ Cup Homemade Basil Pesto (see recipe here)
2 – 3 Cloves of garlic, chopped
¼ Cup chopped onion
¼ Cup chopped zucchini
¼ Cup chopped green olives
4 Tbsp. Olive Oil
Salt, as per taste
¼ Cup Cherry Sun Dried Tomatoes
¼ Cup Chopped Walnuts
2 Tbsp Olive Oil
Fistful of flat parsley, chopped
Grated Parmesan Reggiano cheese
Crushed black pepper for sprinkling
Boil water in a saucepot and add a pinch of salt to it. Once the water reaches boiling point add spaghetti and cook until al dente which is bite perfect.
Drain pasta in a colander and add a tablespoon of olive oil over the pasta, toss nicely and keep aside.
Dry roast chopped walnuts in a pan for 2 – 3 minutes and set aside.
Heat tablespoon olive oil in a skillet over medium heat. Add in the garlic, stirring, until fragrant and pale golden.
Next add in the onion and saute for 1 – 2 minutes but do not wait for onion to turn brown.
Add pesto, zucchini, olives, salt and the cooked spaghetti and stir until the ingredients are well combined and the pesto coats well to the spaghetti. Switch off the gas.
Finally add the parsley, roasted walnuts, sun dried tomatoes, crushed pepper, cheese and a drizzle of olive oil.
Serve the Herbed Pesto Spaghetti along with a glass of wine and a toasted grilled slice of bread. Bon Appetit!!!