Spaghetti
Spaghetti au pesto et au basilic
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400g of Panzani Spaghetti
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1 bunch of fresh basil
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2 garlic cloves
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50g pine nuts
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4 g grated parmesan
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15cl of olive oil
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1. Remove damaged leaves and stems from the basil.
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2. Coarsely chop the pine nuts and cheese in the bowl of a food processor.
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3. Thinly drizzle the oil in while increasing the blending speed until a smooth sauce is obtained.
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4. Pepper and pour the pesto into a bowl.
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5. Meanwhile, cook the pasta until "al dente" in boiling water, and drain. Pour it over the pesto and stir it in.
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6. Serve hot, cold or lukewarm.
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Are you in a hurry? Use Panzani pesto sauce!
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