My favourite pasta sauces are the simple, olive oil–based ones. Pesto is my go-to on a busy weeknight when I want something quick, nutritious and full of flavour. The core ingredients are pantry staples for me, and rosemary grows abundantly in my herb garden all year. If you’re thinking of starting a herb patch, rosemary is an easy, hardy choice that keeps well and rewards you with vibrant sprigs for cooking. Friends often leave with a little rosemary to take home — and if the timing’s right, some spaghetti too.
Gluten Free Spaghetti with Walnut & Rosemary Pesto
Serves: Serves 3
Ingredients
- 300g gluten free spaghetti
- 100g walnuts
- 2 tbsp chopped rosemary
- 100g extra virgin olive oil
- 1 garlic clove
- 2 anchovies
- 1 tsp sea salt flakes
- 1/2 tsp cracked black pepper
- 40g Parmigiano-Reggiano (optional)
Instructions
Method
- Place the walnuts, chopped rosemary, olive oil, garlic, anchovies, sea salt and cracked pepper in a food processor. Pulse until a paste forms. For a chunkier pesto, pulse briefly; for a smoother pesto, process longer. Taste and adjust seasoning if needed.
- Cook the gluten free spaghetti according to the package directions. Reserve a cup of the starchy cooking water before draining.
- Return the drained pasta to a large pan over low heat. Add the pesto and toss gently, adding a few tablespoons of the reserved pasta water as needed to loosen the sauce and create a silky coating on the spaghetti.
- Serve immediately with extra Parmigiano-Reggiano if using, and a grind of fresh black pepper.
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