Spaghetti with Walnut Pesto
Spaghetti with walnut pesto is pure pasta magic—proving once again that the absolute best recipes can be quick, easy, and completely delicious!
Servings: 4
Calories: 428kcal
Equipment
- Thermomix
- Spatel
- Garkörbchen
Zutaten
- 250-500 g Spaghetti
For the pesto:
- 2 Garlic cloves
- 50 g Walnuts
- 50 g Parmesan cheese cut into chunks
- 60 g Tomato paste
- 1 tsp Hot paprika
- 30 g Olive oil
- 200 g Reserved pasta water
- Salt and black pepper
Zubereitung
- First, let's get that pasta cooked! For 250 g of pasta, add 1,200 g water to the mixing bowl and bring to a boil for 10 min / 100° C / speed 1. If you're cooking 500 g of pasta, increase the water to 1,500 g and extend the boiling time to 14 min.
- Once the time is up, add the salt and spaghetti through the lid opening into the mixing bowl.
- Set the cook time according to the package directions. Cook at 100° C / Reverse mode / speed 1.
- In the meantime, shell the walnuts. Peel the garlic cloves and cut the Parmesan cheese into rough chunks.
- Drain the cooked pasta, making sure to reserve that liquid-gold pasta water, and keep the pasta warm.
- To make the pesto, add the walnuts, Parmesan, and garlic cloves to the mixing bowl. Chop for 10 sec / speed 7.
- Next, add the tomato paste, hot paprika, olive oil, 200 g of the reserved pasta water, salt, and pepper to the mixing bowl and blend for 20 sec / speed 7. Scrape down the sides of the bowl with the spatula and season with extra salt and pepper to taste if needed.
- Toss the pesto over the warm pasta and serve garnished with fresh basil.
Note: At first, the spaghetti will stick out of the lid opening, but as it softens, it will slide right down into the mixing bowl. As soon as that happens, place the simmering basket on top of the lid to prevent splashes.
Pro Tip: If foam starts bubbling up through the lid opening while cooking, adding a tablespoon of olive oil will fix it instantly!
Notes
- You can sprinkle a little extra grated Parmesan on top right before serving.
- Feel free to swap out the tomato paste in the pesto for red pepper paste, sambal oelek, or ajvar!
