- Chef: Helen Tzouganatos
- Serves: 4
- Time: 20 minutes
- 100g walnuts
- 2 tbsp fresh rosemary leaves
- 100g extra virgin olive oil
- 1 garlic clove
- 2 anchovies
- 1 tsp sea salt flakes
- Pinch of cracked pepper
- 40g parmigiano reggiano
- 350g gluten free spiral pasta
- Parmigiano reggiano, grated to serve
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.