My favourite pasta sauces are the simple ones with an olive oil base. Pesto is my ‘go to’ on a weeknight when I want to whip up something quick, nutritious and delicious. The core ingredients form part of my pantry staples and rosemary is in abundance year round in my herb garden. For those considering starting a herb garden I would recommend planting rosemary as it is very easy to grow and stays alive all year round. Friends tend to leave with a rosemary ‘take away’ bag when dropping in. If their timing is right …..spaghetti too!
Gluten Free Spaghetti with Walnut & Rosemary Pesto
Serves: Serves 2.
Ingredients
- 200g gluten free spaghetti
- 100 walnuts
- 2 tbs chopped rosemary
- 70g olive oil
- 1 garlic clove
- 2 anchovies
- 1 tsp sea salt
- ½ tsp cracked pepper
- 40g parmigiana reggiano (optional)
Instructions
Conventional Method
- Boil spaghetti in salted water for 8 -10 minutes. Drain, return to a pot and toss with olive oil.
- 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.
- Stir pesto through warm pasta, sprinkle with extra parmigiana and serve.
Thermomix Method
- Place 600g water, 1 tbs olive oil and pinch of salt into mixing bowl. Boil 8 -10 min/100C/reverse mode/speed 1. Add pasta and cook 8-10 min/100C/reverse mode/speed 1/soft stir setting with TM basket on lid and MC removed. Drain in TM basket.
- Combine pesto ingredients in mixing bowl and mix 10 sec/speed 6. If you prefer a chunkier texture mix for less time for a smoother texture mix for longer.
- Stir pesto through warm pasta, sprinkle with extra parmigiana and serve.
I suspect the hmmaoede blend is probably better than the pre-mixed ones anyway. Though our household isn’t gluten free, we’ve tried to cut back on our gluten intake significantly, and we’re really enjoying baking with GF flours. We have a lot of friends with celiac, and it’s nice to be able to cook and bake for them without worry.