Letzte Woche bekamen wir Besuch von einer wunderbaren Freundin, welche Spaghetti mit frischem Pesto über alles liebt. Aber im Winter wird das mit dem Basilikum nicht ganz einfach... So griffen
wir auf saftigen Winterriesen Spinat zurück - das Ergebnis konnte sich schmecken lassen. Sogar die Kleinsten lachten uns mit grün-verschmierten Gesichtchen entgegen "Mama,
hamm..."!
100 g Spinat
2 Knoblauchzehen
25 g Pinienkerne
1 roter Chili
80 ml sehr gutes, extravergine Olivenöl
Meer- oder Bergsalz
Frischgemahlener Pfeffer
500 g Vollkornspaghetti
Das Spaghettiwasser zum Kochen bringen und leicht salzen. Spaghetti gemäss Anleitung gar kochen.
Unterdessen Spinat waschen und rüsten. Knoblauch schälen und entkeimen. Spinat, Knoblauch, Pinienkerne und Chili in der Küchenmaschine fein hacken und in ein kleines Pfännchen geben. Mit Olivenöl übergiessen und mit Salz und Pfeffer abschmecken. Leicht erwärmen, nicht kochen! 2-3 EL Kochwasser dazugeben. Spaghetti abgiessen und mit dem Pesto vermischen.
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