Gluten Free Spaghetti with Walnut & Rosemary Pesto
  • 300g gluten free spaghetti
  • 100g walnuts
  • 2 tbs chopped rosemary
  • 100g extra virgin olive oil
  • 1 garlic clove
  • 2 anchovies
  • 1 tsp sea salt flakes
  • ½ tsp cracked pepper
  • 40g parmigiana reggiano (optional)
  1. Combine pesto ingredients in a food processor and blitz until paste is formed. If you prefer a chunkier texture blitz for less time for a smoother texture blitz for longer.
  2. Cook pasta according to pack directions and drain reserving some pasta water. Toss pasta and pesto together in a frypan over low heat adding some ladles of starchy pasta water to loosen the mixture and create a silky sauce. Serve with extra parmigiana.
Recipe by Helen Tzouganatos at