Pesto Spaghetti
Author: 
Recipe type: Dinner, Pasta
Prep time: 
Cook time: 
Total time: 
Serves: Serves: 3-4
 
Ingredients
  • Spaghetti
  • 1 pkt (340g) gluten free spaghetti, or regular spaghetti
  • ½ tsp Himalayan pink salt
  • Pesto
  • 2 cups fresh spinach leaves
  • 2 cups fresh basil leaves
  • 3 garlic cloves, peeled
  • 3 Tbsp pumpkin seeds
  • ½ cup shaved parmesan**
  • 1 Tbsp fresh lemon juice
  • Salt and pepper, to taste
  • ⅓ cup extra-virgin olive oil
Method
  1. Spaghetti
  2. In a medium-large pot, cook spaghetti according to packet instructions with the addition of the Himalayan pink salt into the cooking water.
  3. Pesto
  4. Whilst spaghetti is cooking, begin pesto.
  5. Place all ingredients, except for the olive oil, into a high speed food processor, blend on high until all ingredients are well combined.
  6. With the processor running on low-medium speed, drizzle in olive oil through the spout of the processor. Continue to blend until smooth.
  7. Adjust the quanitity of oil until you reach your desired pesto consistency.
  8. Once spaghetti is finished cooking, reserve ½ cup of the cooking water and then drain off spaghetti.
  9. Add spaghetti back into the pot and stir through prepared pesto along with the ½ cup reserved liquid. Gently stir until well combined. If the spaghetti begins to stick, drizzle a little olive oil over to keep it smooth.
  10. Serve with a sprinkle of shaved parmesan and fresh parsley.
  11. Enjoy!
Notes
Store leftovers in an airtight container, refrigerated, for 1-3 days.
*You can also use regular spaghetti if you’re not too concerned about being gluten free.
**You can omit the parmesan altogether if you’re dairy free or vegan. Or you can add your favourite dairy free cheese instead!
Recipe by Wholesome Patisserie at https://wholesomepatisserie.com/?p=6920