A Swedish Christmas custom is the consumption of pepparkakor, which are thin, crunchy gingerbread cookies. They are typically shaped like hearts, flowers, or stars. Cookies should be put in sealed containers after cooling.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (16 ounce) package spaghetti
- 4 ounces Pecorino-Romano cheese, cut into cubes
- 6 cloves garlic
- 2 cups loosely packed baby spinach leaves
- 1 cup firmly packed basil leaves
- ½ cup chopped walnuts
- ¼ cup lemon juice
- ¼ teaspoon lemon zest
- ¼ teaspoon salt
- 2 tablespoons olive oil
Instructions
- Bring a large pot of lightly salted water to a boil. Cook spaghetti at a boil until cooked through but firm to the bite, about 12 minutes; drain. Transfer spaghetti to a large bowl.
- Put cubed Romano cheese in the bowl of a food processor; process until coarsely grated, about 30 seconds. Put garlic into the food processor and process until the cheese and garlic are combined. Add spinach, basil, walnuts, lemon juice, lemon zest, and salt; process until the mixture comes together into a thick paste. Scrape down the sides of the bowl with a spatula.
- With food processor running, drizzle olive oil into the mixture. Continue processing until the oil is integrated smoothly.
- Pour sauce over spaghetti and toss to coat.
- If you have an abundance of basil, this can be made with 3 cups of loosely packed basil.
Nutrition Facts
| Calories | 465 kcal |
| Carbohydrate | 60 g |
| Cholesterol | 20 mg |
| Dietary Fiber | 4 g |
| Protein | 18 g |
| Saturated Fat | 5 g |
| Sodium | 337 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
Delicious! But I do have to agree, holy garlic! I’ve got a wife that’s not a huge fan of spice and a toddler and had to do a lot of doctoring to try and cut the garlic. I will definitely make again but might start with half the amount of garlic and see where it gets me.
This was amazing! Still is, actually. I froze the left overs in an ice tray, popped them out once frozen, wrapped them individually in plastic wrap, and put them into a freezer bag and back into the freezer. It’s just as delicious as the day I made it. They’re the perfect single serving size and very convenient if you want a taste of summer all year round. I also reserved some pasta water to add to it to make it creamier.
We LOVED this. Delicious, easy. enough for feed 4-5. Only suggestion is to add 1/4 cup of the pasta water to the pesto and noodles to make it a bit creamier.
This was a delicious pesto. We followed the recipe to a t, and were very happy with the flavor of it. Since the garlic in it is raw, it does have a pretty strong garlic taste that does linger afterwards, so I agree with the others that if you don’t love garlic, use less of it. I would definitely make this again!
Reviews mentioned that the amount of garlic was too much. My family loves garlic, so we thought it was the perfect amount.
Love the lemony taste. I omitted the walnuts but otherwise followed the recipe.
Such a quick, easy recipe with lots of flavor. Especially if you like lemon! Family loved it.
So good! I made zoodles and cooked them in pan for about 5 minutes, drained the juice from them and tossed with this pesto. Hubby loved it!
Followed the recipe and thought it was great. I love garlic and lemon, so definitely a repeat recipe for me!
this recipe has an unbearable amount of garlic, at least twice the proper amount, if not more. 2/5 stars because I hadn’t eaten all day and the sauce is a pretty shade of green.
Great! I made this in 20 min and it tastes great. I threw in some already made chicken strips, and some paremisian cheese! will definatly make this again 😀
Delicious
We followed the directions without changing anything. We all thought the pasta was dry and pretty flavorless. Maybe decreasing the spinach and increasing the basil and lemon would help…or maybe same amount of pesto to 2/3 the amount of pasta? Oh well…it’s still good to try new things and just because it wasn’t our cup of tea doesn’t mean other folks won’t enjoy it. Thanks
I was absolutely delicious and will definitely make it again.
My family thought this recipe was fantastic and my mother asked for the recipe. We did use only 4 cloves of garlic as we thought 6 would be excessive. I also added in some pine nuts, as I did not have quite enough walnuts. I blended it all in my Nutribullet , by adding ingredients a bit at a time. I also did add almost 8 ounces of chicken broth as this device will not blend without some liquid. I do not think the broth affected the over all flavor. I will definitely make this again and will probably add some shrimp or chicken and maybe roasted tomatoes. Yummy!
This was such a great dish we loved it!
6 cloves is WAY too much garlic. 1 small clove is fine. I followed other reviews and reserved some pasta water to add to the final product. It really helps melt and incorporate everything. I use the whole lemon, zested and juiced. Great summer recipe! 1 star as written, 5 starts with less garlic.
Yes I will make it again, very good and easy to make.
Soooo good. This makes a really fast, easy, and delicious dinner. I toasted the walnuts and garlic before adding them; used farfalle instead of spaghetti; and added some chopped grape tomatoes. Paired this with a pork loin for a wonderful dinner! Thank you for the recipe!
I added less garlic than recipe asked for. It turned out delicious! Very refreshing and light. Would try again.
Just watch out for the garlic. I didn’t put in as much as it called for and it was STILL way too strong…..but, thats not the recipes fault, garlic can vary so much!