Spaghetti with Tomato Basil Pesto

Take the shrimps out of the freezer and place in a bowl with lukewarm water. Change the water after every minute until defrosted. Put the shrimps on a plate and carefully pat dry.

• 3.5 oz Shrimp, frozen

Toast the almonds on medium heat in a non-stick frying pan without oil until golden brown and set aside. Stir occasionally. Add the almonds to a bowl.

• 2 Tbsp Almonds, chopped

Cook the pasta according to the package instructions, then drain them, saving a mugful of the cooking water.

• 3.5 oz Spaghetti, whole grain

Drain the dried tomatoes, peel the garlic, and put them in the bowl alongside the olive oil and almonds.

• 2.1 oz Tomatoes, sun-dried, in oil
• 1 Garlic clove (~ 0.1 oz)
• 2 tsp Olive oil

Add the basil to the bowl. Blend with an immersion blender until your pesto is smooth and creamy. Grate the cheese and fold it in carefully.

• 20 leaves of Basil, fresh (~ 0.2 oz)
• 0.5 oz Parmesan cheese

Finely chop the garlic. Heat the olive oil in a pan over medium heat and fry the shrimps, garlic and chili for approx. 1-2 minutes from each side. Turn off the heat.

• 1 Garlic clove (~ 0.1 oz)
• 1 tsp Olive oil
• ¼ tsp Crushed pepper

Sip by sip add the pasta water to your pesto and mix until you obtain the desired consistency. Add the pasta, mix well and top with the shrimps.

Enjoy your meal!