I love travel and I love cooking, so when travel site Expedia asked me to be part of their World on a Plate challenge and recreate a recipe that is typical for a country from their globetrotter lottery pot, I was instantly on board – obviously hoping, I wouldn’t get a country whose cuisine I didn’t know anything about. Fortunately, the luck of the draw was with me and I got Italy as my country.
Now, I love Italian cooking. It’s delicious, full of flavour and usually not very complicated, so I thought I’d stay in line with Italy’s fuss-free approach to cooking and make spaghetti al verde, a super quick dish that you can rustle up in about 15 minutes.
Spaghetti al verde – serves 4
100g unsalted peanuts
60g fresh basil
2 cloves of garlic,
150ml olive oil
1. Cook spaghetti according to instructions on the package and drain them when they’re al dente (cooked, but neither crunchy nor soft).
2. Roast peanuts in an oil-free frying pan and leave to cool.
3. Wash basil, pad try, remove stalks and finely chop.
4. Grate parmesan, then peel garlic and finely grate.
5. Add basil, garlic and parmesan to a blender and blend while gradually adding olive oil until you’ve got a smooth pesto. Season with salt and fresh black pepper.
6. Add spaghetti to your frying pan and mix with your homemade basil pesto. Add roasted peanuts and serve with shavings of pecorino.
I hope you’ll enjoy this quick and simple spaghetti al verde recipe for a delicious 15 minute lunch or dinner. For me, it’s the ultimate Italian meal with the added holiday feel and even Amy was a big fan – despite the pecorino, which she lovingly calls stinky cheese.
What’s your ultimate Italian dish? Let me know in the comments below!
This post was brought to you in in association with Expedia.