![](\"https:\/\/lookingfortheperfectfood.eu\/wp-content\/uploads\/2019\/07\/FranceOlive-Spaghetti-pesto-Magali-ANCENAY-Agency-37.jpg\" "\\"FranceOlive")
<\/span><\/div><\/div><\/div><\/div>Ingr\u00e9dients pour 4 personnes<\/h4>\n
Ingr\u00e9dients pour 4 personnes<\/h4>\n\n- 400g de spaghetti<\/li>\n
- Une dizaine de tomates cerises<\/li>\n
- 4 p\u00e9tales de tomates s\u00e9ch\u00e9es<\/li>\n
- Quelques feuilles de basilic<\/li>\n
- Parmesan r\u00e2p\u00e9<\/li>\n<\/ul>\n
Pour le pesto<\/h4>\n\n- 2 gousses d\u2019ail\u00a0<\/span><\/li>\n
- 50g de feuilles de basilic\u00a0<\/span><\/li>\n
- 100g de parmesan<\/li>\n
- 10cl d\u2019huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence AOP<\/li>\n
- 15g de pignons de pin\u00a0<\/span><\/li>\n
- 1 pinc\u00e9e de gros sel<\/li>\n
- Option : olives Lucques du Languedoc AOP<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div>
Pr\u00e9paration du pesto\u00a0:\u00a0<\/span><\/h4>\nPeler puis presser les gousses d\u2019ail.<\/p>\n
Mixer l\u2019ail, les feuilles de basilic et une pinc\u00e9e de gros sel.<\/p>\n
Ajouter ensuite les pignons de pin et parmesan, et continuer jusqu\u2019\u00e0 obtention d\u2019une sauce verte homog\u00e8ne.<\/p>\n
Ajouter enfin l\u2019huile d\u2019olive et m\u00e9langer.<\/p>\n
Le pesto se conserve quelques jours au r\u00e9frig\u00e9rateur dans un pot herm\u00e9tique.<\/p>\n
Pr\u00e9paration\u00a0des spaghetti :<\/h4>\n
Faire cuire les spaghettis selon les indications du paquet.<\/p>\n
Pendant la cuisson, couper les tomates cerises en 2 puis les faire dorer \u00e0 la po\u00eale pendant quelques minutes avec un filet d\u2019huile d\u2019olive.<\/p>\n
Couper les p\u00e9tales de tomates s\u00e9ch\u00e9es en morceaux.<\/p>\n
Lorsque les p\u00e2tes sont cuites, les \u00e9goutter puis les m\u00e9langer sans attendre avec 150g de pesto.<\/p>\n
Dresser dans les assiettes. Ajouter les tomates cerises et les tomates s\u00e9ch\u00e9es.<\/p>\n
Saupoudrer de parmesan et d\u00e9corer de feuilles de basilic.<\/p>\n
Notre conseil\u00a0: vous pouvez ajouter quelques p\u00e9tales d\u2019olives Lucques du Languedoc AOP.<\/p>\n
Nous vous conseillons d\u2019utiliser une huile d\u2019olive go\u00fbt intense de la Vall\u00e9e des Baux-de-Provence AOP pour ses ar\u00f4mes d\u2019herbe fra\u00eechement coup\u00e9e, de pomme, d\u2019amandon, d\u2019artichaut cru, de noisette fra\u00eeche et de feuille de tomate.<\/p>\n
Vous pouvez \u00e9galement utiliser l\u2019une de ces huiles d\u2019olive AOP : Aix-en-Provence, N\u00eemes, Haute-Provence, Provence, Corse – Oliu di Corsica.<\/p>\n<\/div>
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Pour le pesto<\/h4>\n\n- 2 gousses d\u2019ail\u00a0<\/span><\/li>\n
- 50g de feuilles de basilic\u00a0<\/span><\/li>\n
- 100g de parmesan<\/li>\n
- 10cl d\u2019huile d\u2019olive de la Vall\u00e9e des Baux-de-Provence AOP<\/li>\n
- 15g de pignons de pin\u00a0<\/span><\/li>\n
- 1 pinc\u00e9e de gros sel<\/li>\n
- Option : olives Lucques du Languedoc AOP<\/li>\n<\/ul>\n<\/div><\/div><\/div><\/div><\/div><\/div>
Pr\u00e9paration du pesto\u00a0:\u00a0<\/span><\/h4>\nPeler puis presser les gousses d\u2019ail.<\/p>\n
Mixer l\u2019ail, les feuilles de basilic et une pinc\u00e9e de gros sel.<\/p>\n
Ajouter ensuite les pignons de pin et parmesan, et continuer jusqu\u2019\u00e0 obtention d\u2019une sauce verte homog\u00e8ne.<\/p>\n
Ajouter enfin l\u2019huile d\u2019olive et m\u00e9langer.<\/p>\n
Le pesto se conserve quelques jours au r\u00e9frig\u00e9rateur dans un pot herm\u00e9tique.<\/p>\n
Pr\u00e9paration\u00a0des spaghetti :<\/h4>\n
Faire cuire les spaghettis selon les indications du paquet.<\/p>\n
Pendant la cuisson, couper les tomates cerises en 2 puis les faire dorer \u00e0 la po\u00eale pendant quelques minutes avec un filet d\u2019huile d\u2019olive.<\/p>\n
Couper les p\u00e9tales de tomates s\u00e9ch\u00e9es en morceaux.<\/p>\n
Lorsque les p\u00e2tes sont cuites, les \u00e9goutter puis les m\u00e9langer sans attendre avec 150g de pesto.<\/p>\n
Dresser dans les assiettes. Ajouter les tomates cerises et les tomates s\u00e9ch\u00e9es.<\/p>\n
Saupoudrer de parmesan et d\u00e9corer de feuilles de basilic.<\/p>\n
Notre conseil\u00a0: vous pouvez ajouter quelques p\u00e9tales d\u2019olives Lucques du Languedoc AOP.<\/p>\n
Nous vous conseillons d\u2019utiliser une huile d\u2019olive go\u00fbt intense de la Vall\u00e9e des Baux-de-Provence AOP pour ses ar\u00f4mes d\u2019herbe fra\u00eechement coup\u00e9e, de pomme, d\u2019amandon, d\u2019artichaut cru, de noisette fra\u00eeche et de feuille de tomate.<\/p>\n
Vous pouvez \u00e9galement utiliser l\u2019une de ces huiles d\u2019olive AOP : Aix-en-Provence, N\u00eemes, Haute-Provence, Provence, Corse – Oliu di Corsica.<\/p>\n<\/div>
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<\/div><\/div><\/div><\/div><\/div>Pr\u00e9paration du pesto\u00a0:\u00a0<\/span><\/h4>\n