Servings:
4
Prep time:
25
Cooking time:
15
INGREDIENTS
- - 280 g splelt spaghetti
- - 100g sorrel
- - 100g almonds
- - 30 g cashews
- - 30g capers
- - 15g sundried tomatoes
- - 1 teaspoon grated lemon zest
- - 4 tablespoons extra virgin olive oil
- - salt and pepper
INSTRUCTIONS
- Rehydrate the sundried tomatoes in water for 15 minutes, then squeeze them and blend them in a mixer with the sorrel leaves, the almonds, the cashews and the unsalted capers. Add salt and pepper to taste.
- Boil the spaghetti in salted boiling water. 4 minutes before the pasta is ready, put the pesto in a large pan and warm it up on a high heat, adding some cooking water from the spaghetti to make the dressing creamier.
- Strain the pasta directly in the pan with pesto and stir it for a little while, to blend the flavors. Serve it and complete the plate with some lemon zest. Serve it immediately.
