NUT-FREE PESTO PASTA
A delicious twist on pesto, with a fresh flavour and no nuts.
Provided by adamldraper
Time 22m
Yield Serves 4
Number Of Ingredients 0
Steps:
- Put the pasta on to boil in salted water to the packet instructions (normally about 12 minutes)
- For the pesto: add 2 big handfuls of fresh, washed spinach to a bowl with the extra virgin olive oil, garlic, chickpeas, 4 fresh basil leaves and a good grind of black pepper and a little sea salt
- Blitz with a stick blender until a thick paste (it will be very thick and slightly dry. If very dry add a litte extra EV olive oil - different chickpeas need different amounts of oil)
- Add the parmesan cheese and the juice of ½ of a lemon and give it a few pulses just to mix [TOP TIPS: The lemon juice gives it a real zip, but also helps to keep the pesto stay vividly green by reducing the oxidation]
- Drain the pasta [TOP TIP retain some of the starchy water, it's great for making a smoother sauce] and return to the pan. Add 4 heaped spoons of the pesto to the hot pasta and stir through. Add more if needed and some of the starchy water, a little at a time, until it's glossy
- Scatter over some young basil leaves for freshness and a hit of basil
- [TOP TIP: If there's pesto sauce leftover, pop it in a freezer bag and freeze as soon as it's cool]
- This is brilliant as it is, or you can add chicken or sautéed tomatoes and asparagus, as I've done here
- Note if you're making this because of nut allergies, check the labels on the ingredients.
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