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Spaghetti with walnut and spinach pesto
Spaghetti with walnut and spinach pesto

Spaghetti with walnut and spinach pesto

In gluten free food, one of the major challenges is the replacement of pasta. I like the ones that have brown rice and quinoa in their composition and I usually flavor the water with herbs and spices.


20 min

372 kcal

4 doses

Easy

Rice Spaghetti Pasta, Ginger, Fresh Bay Leaf, Paprika, Spinach, Garlic, Lemon and Nuts are currently unavailable.

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Ingredients

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The following ingredients will not be added to your grocery list.

3 cloves

1/2 uni

(113 gr)

1 hand

1 dstspn

to taste

200 gr

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

372 kcal

1,555 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions

01

Fill a pan with 2/3 water, add salt, 3 slices of ginger, 2 bay leaves, paprika (optional) and bring to high boil.

02

Add the spaghetti and, with the help of a fork, stir it until it is completely submerged in water. Let it cook until al dente. Drain the pasta reserving the cooking water.

03

In the meantime prepare the pesto. In a glass, combine all pesto ingredients (walnuts, 5 tablespoons olive oil, 3 cloves garlic and half lemon juice) except a handful of spinach, and beat until cream (if necessary add a little of the pasta cooking water). Chop the remaining spinach and set aside.

04

In a large skillet, add the pesto, the spaghetti with some of the water in which it was cooked, the chopped spinach and, in a low heat, wrap everything very well.

05

Serve as a main course or as an accompaniment.

All ingredients in the recipe are gluten free. Suitable for celiac.

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