15 Minute Pasta
Serves: 4
Time: 15 mins
Some nights it’s good to have a really quick dinner up your sleeve for when you’re running late or feeling tired. I have used buckwheat pasta which is gluten free and has a very heavy nutty flavour that cuts the richness of the pesto, but of course you can substitute this for any pasta you like.
Leftovers
There is plenty of leftovers, but gluten free pasta does need to be warmed up as it’s flavour is pretty cardboard like when it’s cold.
What you'll need
Gluten Free
You don't have to go gluten free, any pasta will work but if you are starting to explore the gluten free world then I recommend a brand called Organ.
1 bunch of basil (minus some of the leaves from chicken night)
1 large handful of almonds
70g of parmesan
zest of half a lemon
The rest of the semi dried tomatoes
1 packet of Buckwheat pasta Spirals
A few large handfuls of baby spinach
From the pantry
olive oil
salt and pepper
Prep and Cook
Put a Large Pot of Water on to boil
Cook Pasta
Gluten free pasta can be a little bit fickle so I find it’s a good idea to follow the instructions on the packet.
Make Pesto
Pick the leaves of your basil and place in a small food processor.
Roughly chop your almonds.
Roughly chop your Parmesan.
Combine all together with the lemon zest and enough oil to come almost half way up the mix.
Pulse till chunky, season with salt and pepper.
Toss to Combine
Combine your pasta with the pesto and throw in a good couple of handfuls of spinach and the last of your semi dried tomatoes. Toss all together and check for seasoning.
Presto you’re all done!
Enjoy!
Lunch tomorrow
There was plenty leftover for lunch but I highly recommend that you heat your pasta up as you don’t want to eat this one cold - it tends to go a little bit like cardboard.