Recipe: Pistachio and Spinach Pesto Pasta
This gut-friendly recipe by Dr Megan Rossi is ideal for those nightmare days when all you want is something quick and tasty. And don’t worry, it’s got your microbes covered, too, with the prebiotic pistachios and nine grams of fibre per portion – it covers all the bases.
200g wholegrain pasta of choice
80g spinach leaves
20g basil leaves, fresh
½ an avocado
2 tsp lemon juice, fresh
1 clove of garlic
3 tbsp nutritional yeast
2 tbsp extra virgin olive oil
100g live thick yoghurt
A pinch of salt to taste
1 punnet cherry tomatoes, halved (approx. 300g)
2 tbsp pine nuts (optional)
Cracked pepper, to taste
1. Place all the pesto ingredients into a blender along with two tablespoons of water. Blitz roughly to your preferred texture. You may need to scrape any mixture that has risen up the sides
2. Cook the pasta according to the packet instructions, then coat with pesto sauce and leave for 5 minutes to infuse
3. Serve topped with cherry tomatoes, pine nuts and some cracked pepper
If you wish, you can replace the nutritional yeast with 35g freshly grated Romano or Parmesan cheese
Also, it’s worth paying more for extra virgin olive oil. Making EVOO is an expensive process. While a higher price doesn’t always ensure quality, the cheapest bottle on the shelf is unlikely to be the real thing. I buy in bulk and decant a portion into a dark bottle (which protects it from the light and keeps it fresh for longer), as I use it in all my cooking.
Find this recipe, and many more, in Rossi’s new book, Eat Yourself Healthy.