Spaghetti with pistachio pesto recipe

  • Serves 4
  • 15 mins to prepare and 15 mins to cook
  • 577 calories / serving
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097972 HERO

Prepare the pistachio pesto by placing the basil, extra-virgin olive oil, pistachios, garlic and a little salt and pepper in a food processor. Blitz until smooth. Add the Parmesan and pulse until a thick consistency is reached. Chill until needed.

Bring a large saucepan of salted water to the boil and cook the spaghetti until 'al dente'; usually 8-10 minutes. Drain and toss with tablespoons of the pesto.

Spoon onto serving plates and garnish with the shaved Parmesan before serving.

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  • Ingredients

  • 400g spaghetti
  • 75g Parmesan, shaved
  • 50g basil leaves
  • 50ml extra-virgin olive oil
  • 100g unsalted pistachios
  • 2 cloves garlic
  • pepper
  • salt
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  • Energy 2435kj 577kcal 29%
  • Fat 20.4g 29%
  • Saturates 5.6g 28%
  • Sugars 7.7g 9%
  • Salt 0.8g 13%

of the reference intake
Carbohydrate 82.5g Protein 21.1g Fibre 6.7g

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