Spaghetti with green sauce is a fresh and fragrant summer first course, simple and quick to prepare.
The green sauce is prepared like a kind of pesto with all the aromatic herbs: basil, parsley, rosemary. The result is a sauce with an intense aroma reminiscent of summer.
Not to be confused with the green sauce (also called bagnetto verde) which is typically consumed in Piedmont with tomini or the famous anchovies in green
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 253.44 (Kcal)
- Carbohydrates 25.89 (g) of which sugars 0.63 (g)
- Proteins 8.58 (g)
- Fat 13.19 (g) of which saturated 3.45 (g)of which unsaturated 1.47 (g)
- Fibers 1.93 (g)
- Sodium 1,250.06 (mg)
Indicative values for a portion of 175 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Spaghetti with Green Sauce
- 11 oz spaghetti
- 2 cups basil
- 1 cup parsley
- 1 sprig rosemary
- 2 cloves garlic
- 1/3 cup grated Parmesan cheese
- 4 tbsps extra virgin olive oil
- to taste salt
- to taste vegetable broth (cold)
Tools
- 1 Food Processor
Preparation of Spaghetti with Green Sauce
Preparing spaghetti with green sauce is very simple: bring a pot of plenty of water to a boil, and when it boils, salt it and cook the spaghetti according to the time indicated on the package.
Meanwhile, wash the parsley and basil, take only the needles from the rosemary sprig and put all the aromatic herbs in the food processor bowl. Also add the peeled garlic cloves and start blending.
As everything is chopped, add the EVO oil and a few tablespoons of cold vegetable broth until you get a mixture with a consistency similar to Genoese pesto.
Transfer everything into a bowl large enough to hold the pasta and add the grated Parmesan cheese. Adjust the salt and mix everything together.
When the spaghetti is al dente, drain it, keeping a few tablespoons of the cooking water aside. Pour the spaghetti into the bowl with the green sauce and mix well, adding a bit of the reserved cooking water if necessary.
Serve immediately.
