Gluten Free Spirals with Walnut Rosemary Pesto

Ingredients:

Pesto

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

Method:

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.