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)
Method
- 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.
- 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 https://helentzouganatos.com/gluten-free-spaghetti-with-walnut-rosemary-pesto/
3.5.3251