2 cloves garlic, coarsely chopped
1 teaspoon coarse salt
2 cups packed fresh basil leaves
⅓ cup dry roasted unsalted peanuts, lightly toasted
⅔ cup freshly grated Parmigiano Reggiano cheese
½ cup extra virgin olive oil (preferably Ligurian)
1 pound whole grain spaghetti
An Oldways recipe and photograph, created in Partnership with The Peanut Institute peanut-institute.org [2]
Links
[1] https://oldwayspt.org/grain/wheat
[2] https://peanut-institute.com/