Spaghetti with Garlic Parsley Pesto

For the spaghetti with garlic parsley pesto, cook the spaghetti in plenty of boiling salted water for about 10 minutes until al dente. Then pour into a colander, rinse with cold water and drain well.

For the pesto, lightly toast the pine nuts in a pan without fat. Peel and chop the garlic cloves. Wash the parsley, pat dry and pluck the leaves. Mix the three ingredients well, add 2 tablespoons of olive oil, 2 tablespoons of water and some salt and puree finely.

Peel the spring onion, wash and cut into fine rings. Halve chili pepper, remove seeds and chop finely. Heat 1 tablespoon of olive oil in a pan and sauté the spring onion rings until translucent. Add the drained spaghetti, chili pepper and pesto and toss for 4-5 minutes.

Season to taste with salt and pepper. Divide the spaghetti with garlic-parsley pesto among the warmed serving plates, sprinkle with grated Parmesan and serve immediately.

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