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

Preparation time: 20 minutes

Cooking time:  25-30
minutes

Serves: 2-3

Procedure:

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.