Spaghetti with mussels and parsley pesto
Cooking time:
25 minutes
Active time:
10 minutes
Complexity:
Easy
The perfect dish for dinner, just add a glass of white wine . You can cook pesto with a submerged blender by simply folding all the ingredients into a bowl and pressing a button, or you can grind in a mortar, which is more authentic, but longer.
4
Spaghetti with mussels and parsley pesto recipe
Ingredients for 2 servings
spaghetti
200 g
mussels
200 g
bunch of parsley (leaves only)
garlic
1 clove
filbert
20 g
Marcental Tournai cheese
olive oil
3-4 tbsp. spoons
salt
Step 1/2
In a mortar, crush the garlic with a few grains of salt, then add a little of the leaves, rubbing them into a smooth mass, followed by grated cheese and crushed nuts, then, when the sauce is shiny, pour in a little of the oil.
Step 2/2
Boil spaghetti in plenty of boiling water, drain. Pour the thawed and washed mussels into the hot spaghetti quickly and put in the pesto, mix everything thoroughly and serve!
Ingredients for 2 servings
spaghetti
200 g
mussels
200 g
bunch of parsley (leaves only)
garlic
1 clove
filbert
20 g
Marcental Tournai cheese
olive oil
3-4 tbsp. spoons
salt
Nutritional value per 100 g
Calories
206 kcal
Proteins
10 g
Fats
9 g
Carbohydrates
21 g
Saturated fat
2 g
Dietary fiber
1 g
Added sugar
0 g