Homemade Pesto Spaghetti
This recipes is another great one thats easy to make from Sam Woods 28 program. This is a great weeknight dinner.
Serves 2
Ingredients:
250 g cherry tomato halved
1 bunch of asparagus washed & trimmed
200 g wholemeal spaghetti
1 tablespoon olive oil
1 clove of garlic
1 tablespoon parmesan cheese (I used tasty cheese as I have not been able to find a vegetarian parmesan cheese yet)
1 cup of basil
2 tablespoon pine nuts
1 dash salt to taste
1 dash black pepper to taste
1/2 lemon juices
Method:
Preheat oven to 180 C. Spread tomatoes on a baking tray and roast for 10-15 minutes.
Meanwhile, put a pot of boiling water on the stove and blanch asparagus for 4-5 minutes until tender. Remove asparagus with a slotted spoon or small sieve while keeping the water boiling. Add spaghetti to the pot and cook according to packet instructions while you make the pesto.
Cut the tips off the asparagus and reserve. Add remainder of the asparagus to a food processor with the oil, garlic, parmesan, basil and pine nuts. Pulse until blended, adding a tablespoon of the pasta water to moisten if necessary. Season with salt and pepper and a squeeze of lemon juice.
Once pasta is cooked, drain then return to the pot and toss with the pesto and asparagus tips. Top with roasted tomatoes and sprinkle with extra parmesan if desired.
