Spaghetti Pesto Bresaola


2 servings

300 gr spaghetti
3 handfuls fresh basil
2 garlic cloves
50 gr Parmesan, shaved or grated
1 tbsp pine nuts
2 tbsp olive oil
handful green olives, pitted and sliced
50 gr bresaola
salt and pepper


1. Make the pesto: In a food processor, combine the basil, garlic cloves, parmesan, olive oil and nuts. Process until smooth. Set aside.

2. Boil spaghetti in a large pan according to pack instructions.
Drain well.

3. Heat olive oil in a pan, cook nuts, bresaola and olives for 1-2 minutes over medium heat. Stir in pesto sauce and spaghetti. Heat for anothe 2-3 minutes. Season with salt and pepper. Serve with grated parmesan on top.

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