Ingredients

• 80g pine nuts
• 1,5 dl olive oil
• 2 cloves of garlic
• 80g fresh basil
• 2 tsp salt
• 200g Filona cream cheese nature
• 400g spaghetti

How it’s done

Roast the pine nuts in a pan without adding any fat. Place the toasted pine nuts in the bowl of a meat grinder along with the olive oil, peeled garlic cloves, fresh basil and 1 tsp salt. Blend. Then add the Filona Cream Cheese Natural and blend again until a creamy paste is formed. Cook the spaghetti in boiling salted water for 8-10 minutes until al dente. Reserve 1 ladle of cooking water before draining spaghetti and setting aside. Add ladle of cooking water to cream cheese pesto. Blend again. Mix the cream cheese pesto with the spaghetti and serve immediately.