Spaghetti with walnut and pistachio pesto. Get the feel-good factor with this superhealthy spaghetti dish and try a new variation of classic pesto, from BBC Good Food magazine. Cook the spaghetti following pack instructions, then drain reserving a little of the cooking water. Return to the pan and stir in the pesto, raisins and spinach with a splash.
Check out more easy spaghetti dinners here.
To the large mixing bowl with the cooked broccoli florets, add cooked spaghetti and broccoli pesto.
Toss everything together until the spaghetti is coated.
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Get the feel-good factor with this superhealthy spaghetti dish and try a new variation of classic pesto, from BBC Good Food magazine. Cook the spaghetti following pack instructions, then drain reserving a little of the cooking water. Return to the pan and stir in the pesto, raisins and spinach with a splash.
Alright, don't linger, let's plan this spaghetti with walnut and pistachio pesto formula with 9 elements which are surely easy to find, and we have to process them at the very least through 3 ways. You should devote a while on this, so the resulting food could be perfect.
Composition of Spaghetti with walnut and pistachio pesto:
- Provide 500 g - spaghetti.
- You need 50 g fresh basil.
- Give Clove - garlic.
- Need Tablespoon for chopped, peeled, unsalted pistachio nuts.
- Provide Tablespoon - chopped, peeled, unsalted walnuts.
- Need Teaspoon for Parmesan.
- Give Teaspoon - Pecorino.
- Require - Olive oil.
- Prepare to taste of Salt.
Sprinkle with chopped pistachios and crushed red pepper, if desired. Add walnuts and half of tomatoes, then, with motor running, stream in ⅓ cup oil; process just until combined. Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped.
Spaghetti with walnut and pistachio pesto process:
- Bring pot of salted water to the boil and cook pasta according to instructions. Wash and dry basil. Add to food processor. Add garlic, nuts and oil. Whizz up.
- Add cheese and more oil and keep whizzing up until you get a smooth paste, adding more oil as needed.
- Drain pasta al dente, saving a cup of pasta cooking water. Add pesto and cooking water. Mix well and serve with chopped nuts on top 😍.
Cool the mixture down by filling a large bowl with iced water, with a smaller bowl resting on top. Heat a large skillet over medium heat. Add the pesto and the pasta and toss to coat the pasta. Stir in the pistachios and the pasta water, and maybe some olive oil. You know, I am weird about this stuff.
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