Magna Carta recipes

Spaghetti pesto Cetarese

Category: Main Dish

Ingredients for 4 portions:

  1. Spaghetti 400 grams
  2. Pesto Cetarese 110-120 grams
  3. One average Florina pepper chopped in small dices
  4. Crouton (or alternatively broken rusks) 100 grams
  5. Extra virgin olive oil
  6. Unsalted and baked perle almonds 40 grams
  7. Colatura di Alici preferably

Preparation Time: 15 minutes


  1. Dehydrate the pepper in a non-stick pan and average heat without olive oil.
  2. Once it loses most of its juices, add 200 grams pesto cetarese and then the Crouton and the almonds.
  3. Boil the spaghetti in salted water al dente.
  4. Once they are ready, transfer them to a large pan with a little water from the pot.
  5. Add 90-100 grams pesto cetarese, a little bit of pepper, a little bit of olive oil,  Colatura di Alici  and then saute’.
  6. In the end, add most of the mixture of pepper-Crouton-almonds, keeping a little bit of it for the garnishment of the dishes.

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The recipe is taken from the event  Chef for one day!