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  • Ingredients

    Spaghetti (Scroll down to find the easiest way to
    measure this)

    ¼ cup Basil Pesto

    Sproos’ Pistachio Rose

    1 medium Onion, finely chopped

    7-8 Cherry Tomatoes, cut into 2 pieces 

    5-6 cloves of Garlic, finely chopped

    4-5 cloves of Garlic, thin slices

    Parmesan Cheese

    Fresh Herbs (Parsley, Thyme- chopped)

    Basil Leaves

    Water, Black olives, Black pepper, Salt, Oil &
    Olive Oil

  • Instructions

    Preparation time: 20 minutes

    Cooking time:  25-30

    Serves: 2-3


    For garnish:

    - Sauté garlic slices in oil (tastes great when you let it brown a little). To this add freshly cut cherry tomatoes, season with salt & pepper and allow this to cook for 1-2 minutes.

    - Transfer to a bowl and keep aside. 


    For the Spaghetti:

    - To enough oil, add finely chopped garlic and let it sauté for about 30-40 seconds, to this add onion and allow this to cook for a minute, season with salt and pepper.
    - Add 2 big spoons of fresh Pesto mix and allow it to cook for a minute or two.
    - To this add Sproos’ Pistachio Rose and mix well. We’ve added 2 BIG spoons, you can add more according to your liking and the consistency you want.
    - Allow the sauce to simmer for a minute, add half a cup of water to it and mix until it forms a uniform mixture.
    - Add a generous amount of Parmesan cheese followed by fresh herbs.
    - Once everything is mixed, add boiled Spaghetti and give it a good mix, top it with fresh basil leaves.


    Chef’s tip:

    Quick Basil Pesto recipe:

    Blend toasted pine nuts (approx. 2-3 spoons), basil leaves (60-65 grams), garlic cloves, pepper and salt with olive oil. Keep olive oil little by little according to consistency.

    Measuring Spaghetti: The easiest way is to measure this with the hole in your Spaghetti spoon. In more simpler ways, place the spaghetti between your thumb and pointing finger/index finger. The first joint is a good enough for one person, the second joint is enough for 2 people and the fingertip is enough for 3 people.

    For Plating: Just top it off with a little olive oil, freshly grated Parmesan cheese, fresh herbs and finish it with the garnish we’ve prepared.