Spaghetti with herbs: the recipe for an easy and aromatic first course

The spaghetti with herbs I’m a first course easy to prepare and very tasty, ideal for the summer season, but excellent at any time of the year. It is, in fact, a quick and tasty “save dinner” dish, perfect for when you have an empty fridge or unexpected guests. To make them, just chop the aromatic herbs that you prefer together with pine nuts and add the pesto obtained in a pan with a base of oil and garlic. Once the spaghetti is boiled, drain it al dente, season with the sauce obtained and enjoy immediately.

You can add a generous sprinkling of pecorinoparmesan or ricotta salata flakes, and use the pasta shape that you prefer or have available at home: bucatini, bavette, fusilli, penne and so on. You can replace the pine nuts with almonds, cashews, walnuts and complete with a few leaves of fresh basil. For a spicy touch, add a pinch of chili pepperwhile for a creamier consistency you can add some cream cheese or cow’s milk ricotta to the chopped herbs.

Find out how to prepare spaghetti with herbs by following the step by step procedure and advice. If you are looking for others simple first courses and fast, don’t miss these delicious recipes, to be prepared in a maximum of 20 minutes.

How to make herb spaghetti

Select and wash the herbs 1.

Put them in the kitchen mixer with the pine nuts, operating it in jerks, until the mince is fine 2.

Heat the oil in a pan with a clove of garlic and, as soon as it is golden, turn off the heat 3.

Boil the spaghetti in plenty of boiling salted water and pour the chopped herbs into the warm oil 4.

Remove the garlic and mix 5.

Drain the spaghetti al dente, pour them into a pan and toss with the herbal sauce 6.

Stir to mix everything 7.

Sprinkle with some grated pecorino 8.

Plate up and serve immediately 9.

storage

Spaghetti with herbs must be prepared and consumed at the moment. We do not recommend any type of storage or freezing.