اسباغيتي

Prepare the pesto: We blend the sun-dried tomatoes, olive oil, green olive paste, pine nuts, basil, and garlic in a blender, adding two tablespoons of water until we achieve a smooth consistency. If desired, we can add honey to balance the bitterness of the olives.

Cook the spaghetti: We bring water to a boil in a pot and add salt. Then, we add the spaghetti and let it cook for 6 minutes until it's al dente.

Add the pesto: After cooking the spaghetti, we drain it and add it to the pesto mixture. We mix well, and if the sauce needs more liquid, we can add a little of the reserved pasta water.

We serve the dish hot and enjoy