Ingredients
480g spaghetti
300g mussels, fresh or frozen
120g grated cheese
100g pine nuts, roasted
Olive oil
Bunch of fresh basil, washed
Garlic
Method
Boil the spaghetti in plenty of salted water.
Place the roasted pine nuts, garlic, washed basil and grated cheese. in a food processor. Mix well and add half a teacup of olive oil. Mix again to a smooth paste.
When the spaghetti is ready, strain.
In a wide frying pan, heat four tablespoons of the freshly-made pesto.
Add the mussels, mix well and add the spaghetti. Season and mix gently.
Anton Dougall is an Expert on Maltese food.