Spaghetti with Lovage Pesto

01Method

1. 1

   Bring a large pot of salted water to a boil and cook the spaghetti until just tender, following package directions.

2. 2

   Toast the peanuts in a dry skillet over medium heat until fragrant, then transfer to a plate to cool completely.

3. 3

   Combine the lovage with salt in a mortar, add the cooled peanuts, and crush together with a pestle. Gradually drizzle in the oil while continuing to pound until the mixture reaches a creamy consistency. Season to taste with salt and pepper.

4. 4

   Drain the pasta briefly and distribute among serving plates. Top each portion with a generous spoonful of the pesto and serve immediately. Finish with freshly ground pepper if desired.

5. 5

   Leftover pesto will keep in a sealed jar in the refrigerator for up to two weeks.