If there is one thing I’m dreaming about right now, – excepting the desire to jump under a freezing shower – it’s eating something fresh enough to forget the 30 degrees temperature over here. And also about a high-carb dish that will give me enough energy to run properly my next race tomorrow, which is sensibly different than basic pastas/butter or pastas/green veggies -peeled, seeded, and non spiced to be perfectly digested, just that please…-. Okay you get a point, another pasta recipe is not really the most original idea to diversify those habits, but you know I needed to place my fresh mint pesto somewhere. Anyway, you probably got it, eating always the same kind of dishes before a race isn’t the most exciting thing at all, even less when you need to repeat it a few times a month during the most intensive periods – yeah, seems I’m already complaining even thought I still haven’t started the Berlin marathon preparation…oopsie -.
As I had a huge bunch of fresh mint close to hand, it was the right occasion to give a try to those fresh mint pesto Spaghetti indeed, and at the same time to realize that this one wasn’t so common among the pesto family.
Just to add a few more interesting nutrients to our fresh mint pesto Spaghetti, you can add some shredded almonds and white fish filet to the pastas.
- One bunch of mint
- 5cl olive oil
- 50g pine nuts
- 2 tbsp grated parmesan cheese
- One drizzle of lemon juice
- One small handful of almonds
- 130g Spaghetti
- 1. Make boil 1L of slightly salted water. Mince the fresh mint and add it to a blender bowl.
- 2. Add the pine nuts, the shredded parmesan cheese, the olive oil and a drizzle of lemon juice. Blend the whole until to get a homogeneous texture.
- 3. Cook the pastas Al Dente, then dry them in a colander. Pour some mint pesto on the top. Shred approximately the almonds and add them to the dish. Serve the fresh mint pesto Spaghetti while warm and well-mixed.