Pesto with Danish Ingredients
Recipe for spaghetti with pea pesto
Super simple and flavorful dish that can be made in under 20 minutes.
In a busy daily life, simple and quick dishes are a must, especially when you have two small children like I do.
Here, I have made a delicious pesto with peas and hazelnuts, which I toss the spaghetti in.
The dish is topped with bacon, onions, and bell pepper, which add substance and crunch. Instead of bell pepper, you can also choose to sauté cabbage, which is often in season in one form or another. But sauté the cabbage at a high temperature for a short time (so it doesn’t end up tasting bad!)
Ingredients
Pasta
- 3 l Water
- 30 gram Salt
- 400 gram Spaghetti
Pea Pesto
- 250 gram Peas
- 50 gram Hazelnuts
- 2 cloves Garlic
- 91 gram Olive Oil
- 50 gram Vesterhavsost - Danish Cheese Tange Lake Cheese, Parmesan or Grana
- Salt 10 twists on the grinder
- Pepper 15 twists on the grinder
Topping
- 1 pcs. Bell Pepper or cabbage
- 1 pcs. Onion
- 150 gram Bacon
- 0.25 pcs. Cauliflower
Instructions
- 1. Pour water into a pot and add salt.
- 2. Bring the water to a boil – while the water heats up, make the pesto.
- 3. Weigh all the ingredients and blend them almost to a puree (you can also blend a bit less if you prefer a coarse pesto).
- 4. When the water boils, lower the temperature and add the spaghetti.
- 5. Let the spaghetti boil for 8-9 min.
- 6. Meanwhile, cut the cauliflower into smaller pieces as well as the onion and bell pepper into strips.
- 7. Fry the bacon in a pan and place it on a plate with a paper towel.
- 8. Fry the onion, cauliflower, and bell pepper in the bacon fat – optionally add some olive oil.
- 9. Drain the spaghetti and mix it with the pesto.
- 10. Serve with bacon, onion, bell pepper or cabbage, and optionally olive oil and grated cheese.
