Spaghetti with pesto sauce - inexpensive, fast & healthy food
Time
Preparation time: 10 min.
Cooking or baking time: 10 min.
Total preparation time: 20 min.
(Recipe for 3-4 people)
We often eat spaghetti with pesto sauce. In order to save time, I first heat a little water in the hot water heater and put it in the pasta pot together with 1 teaspoon salt, 1 teaspoon soluble scalding wort and Provencal herbs. Now the closed pasta pot is heated, while the hot water heater heats a large amount of pasta water.
I add 3-4 tablespoons of good olive oil to the saucepan, then the pesto mass from the jar. The boiling pasta water is filled in the pasta pot. Of that, I put 3 tablespoons of hot water into the pesto glass twice, lock and shake it. Now the glass is really empty and my sauce is wonderfully creamy with the pasta water.
In pesto sauce, we taste about 12 olives in slices very well. While cooking the spaghetti, I cut the olives with the egg cutter in 3 games. I imagine the olive glass next to the sauce pot. If you close the egg cutter with feeling over the sauce pot, you quickly have the required amount of olive slices in it and everything stays clean all around.
Now add 2-3 teaspoons of chopped garlic, approx. 2 teaspoons Provencal herbs, a little black pepper to the sauce and heat for a few minutes on medium strength, stirring well, done! Salt is no longer needed because of the olives.
I always cook a whole pack of spaghetti, although then there is a lot left over. This I pan in the rest of pesto sauce.
When pouring, I always catch the pasta water in another pot. You can keep this rich and spicy broth very well for a few days in order to make a hearty soup. Do not worry, the broth has become a whitish, stiff mass because of the starch dissolved in it, but becomes liquid again when cooking.
From this I cook a hearty and nutritious vegetable soup with some greens, 1 cubes each of vegetable and meat broth, a bay leaf, 3-4 sliced Cabanossi and spices and herbs to taste. As a deposit, I either take vermicelli or the leftover spaghetti. With a pair of scissors, which are held vertically in the pot, the spaghetti are chopped into small pieces.
Sometimes I also fry the rest of the pesto spaghetti with paprika, zucchini, tomato and feta cubes and a few whipped eggs. Also sausage and cheese rests can be processed so well. It is seasoned with salt, pepper, soy sauce and herbs. In addition there's a fresh, mixed salad.
