تصحيح املائي فوري 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.
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Spaghetti al verde – serves 4
opcje binarne agata 500g spaghetti
100g unsalted peanuts
60g fresh basil
2 cloves of garlic,
150ml olive oil
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http://brickwickprojects.co.uk/wp-cron.php?doing_wp_cron=1469755656.6398179531097412109375 rebinary option 1. Cook spaghetti according to instructions on the package and drain them when they’re al dente (cooked, but neither crunchy nor soft).
opcje binarne czy mozna zarobic 2. Roast peanuts in an oil-free frying pan and leave to cool.
opcje binarne minimalna wpłata 3. Wash basil, pad try, remove stalks and finely chop.
كيف تكسب المال الجيد بسرعة 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.
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This post was brought to you in in association with Expedia.