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Ingredients

Portions

For the pasta dough

1 small spaghetti squash (approx. 800 g)
300 g wheat flour (Type 405)
3 eggs
1 pinch of salt
1 Tablespoon(s) olive oil

For the green pesto

1 bunch of fresh basil
50 g pine nuts, lightly toasted
50 g Parmesan, freshly grated
100 ml olive oil
2 cloves of garlic
Salt and pepper
Optional: 2 small Padrón peppers, finely diced

To serve

A few fresh basil leaves for garnish

Preparation

  • Preparation time: 30 min
  • Cooking time: 45 min
  • Total time: 1 h 15 min

Prepare the spaghetti

1.

Cut the spaghetti squash in half, remove the seeds, and bake in the oven at 180°C for about 40 minutes until the flesh is soft. Once cooked, scrape out the flesh with a fork and then puree it finely to obtain a smooth consistency.

2.

For the dough, sift the flour onto a work surface and create a well in the center. Crack the eggs into the well, add the squash puree, a pinch of salt, and a tablespoon of olive oil. Knead everything into a smooth dough using your hands or a dough scraper. Wrap the dough in plastic wrap and let it rest for about 30 minutes.

3.

After resting, roll out the dough thinly on a floured surface and cut into spaghetti using a pastry wheel or pasta machine. Cook the fresh noodles in plenty of salted water for about 3-4 minutes until al dente.

Assemble the dish

1.

For the pesto, blend the toasted pine nuts, basil, Parmesan, garlic, and olive oil into a smooth mixture. Season with salt and pepper. Optionally, mix in the finely diced Padrón peppers.

2.

Serve the cooked spaghetti in portions on plates. Place a generous spoonful of green pesto on top of the spaghetti, but do not stir – this will be done when eating.

3.

Finally, garnish the dish with fresh basil leaves and serve immediately.

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October 4, 2024 14:05

Average rating of 5 out of 5 stars

Das Gericht ist sehr lecker und einfach zuzubereiten. Es ist sättigend, leicht und verfügt über einen starken aromatischen Geschmack! Das Rezept ist perfekt dafür, falls es mal schnell gehen muss!

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