Recipe of Spring spaghetti with basil

Ingredients

• 120 g of butter.
• 1 cup of fresh basil cut into small pieces.
• 500 g of spaghetti.
• 1 small leek.
• 150 g of zucchini.
• 1 medium red onion cut into feathers.
• 3 large cloves of garlic
• 1 large yellow pepper cut into julienne strips.
• 70 g of toasted pine nuts.
• Olive oil.

Directions

1. 1

   In a small cup, soften the butter and mix it with the sliced basil, cover it with plastic wrap and refrigerate for 30 minutes.

2. 2

   Cut the well-cleaned leek transversely into three parts; then cut those parts again lengthwise, to obtain thin strips.

3. 3

   Cut the zucchini in the same way as the leek.

4. 4

   In a large pot, place enough water and heat it until it boils; add the spaghetti and cook until al dente; once ready, remove the water and keep the pot covered to keep the heat.

5. 5

   In a large pot, add 2 tablespoons of olive oil, add the onion and garlic, sauté until the onion becomes translucent.

6. 6

   Add the peppers and sauté until golden brown. Add the leek and zucchini to the kettle, sauté until the leek is soft.