Ingredients
(2 persons)
½ Bunch of fresh mint
½ Bunch fresh parsley
1 Bunch of fresh coriander
½ Organic lemon (zest and juice)
2 Tbsp Olive oil
1 Tsp White wine vinegar
Salt
Pepper 400 g
1-2 pck. KOMEKO spaghetti
Pine nuts
From our assortment
INSTRUCTIONS
1. Wash and shake dry the herbs. Blend them together with lemon zest and juice, olive oil, and white wine vinegar using a hand blender until smooth. Season the pesto with salt and pepper
2. Rinse and drain the white beans, then mix them with the coriander-mint pesto
3. Prepare KOMEKO spaghetti: let them simmer in 1-1.5 liters of salted water for 2 minutes, then drain
4. In parallel, toast a few pine nuts in a pan and set aside
5. Mix the spaghetti with the pesto and beans, and sprinkle with the toasted pine nuts
6. You can either enjoy it lukewarm or refrigerate it.
Our tips: To round off the flavour of the pesto with a little sweetness, we recommend stirring 1 teaspoon of agave syrup into the pesto.
