Spaghetti with almond pesto, tahin and lemon
Spaghetti con pesto di mandorle, tahin e limone
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For 2 people:
- 200 g spaghetti
- 2 tbsp tomato purée
- 1 box green beans
- some basil leaves
- evo oil
- salt
- 40 g almonds
- 1 tablespoon tahin
- juice of half lemon
Cook the spaghetti.
Meanwhile, lightly toast the almonds, then roughly chop them.
Combine the tahin and lemon juice, the green beans, a pinch of salt, the tomato purée.
Drain the spaghetti, keeping them with a tablespoon of cooking water and stir-frying them with the sauce, turning until fully absorbed.
Add the fresh basil leaves and lemon juice after turn off.
Enjoy your meal!
Thanks to Marina Zendri
