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Gluten-Free Spirals with Walnut Rosemary Pesto




Cook pasta in a large pot of salted boiling water for 8-9 minutes. Drain and reserve some pasta water. 

Combine pesto ingredients in a food processor and blitz until paste is formed. 

Transfer pesto to a large sauce frypan over a low heat and warm through for about a minute.

Add the pasta to the pan over low heat and add a few ladles of starchy pasta water to loosen the pesto and create a silky sauce. Stir through over a low heat until the pesto coats the pasta. 

Serve with grated parmigiano reggiano.