Spaghetti al pesto delle Lipari

Ingredients

• 350 g di spaghetti del Pastificio dei Campi
• 2 handfuls of cherry tomatoes
• 1 bunch basil
• 1 bunch mint
• 2 tbsp of Bronte pistacchios
• 2 tbsp of blanched almonds
• 2 tbsp walnuts
• 1 clove garlic
• Extra-virgin olive oil 
• Salt
• Spicy pepper
  

Instructions

In your blender, mix the various nuts with the garlic. Add the tomatoes, the herbs, some salt, and some oil. Blend for about thirty seconds. Cook the spaghetti from Gragnano until al dente, put them in a serving dish and add the sauce with a few spoonfuls of the cooking water. Mix well and serve immediately.

Difficulty Level: easy Appreciation: Time for preparation: 10 minutes Cooking time: 8 minutes Share: 4 people