By hope .
Crunchy Pesto Spaghetti with Feta & Tomatoes
6 steps
Prep:4minCook:8min
Make this healthy and easy dish for guests or to eat all by yourself. The great thing about this recipeue is that you can use this sauce in any other type of pasta or rice or just about anything, so feel free to experiment!
Updated at: Thu, 17 Aug 2023 10:03:43 GMT
Nutrition balance score
Great
Glycemic Index
55
Moderate
Glycemic Load
227
High
Nutrition per serving
Calories2783.2 kcal (139%)
Total Fat92.6 g (132%)
Carbs411 g (158%)
Sugars25.3 g (28%)
Protein83 g (166%)
Sodium545.8 mg (27%)
Fiber25.5 g (91%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Boil Pasta as per usual and start making the Pesto sauce by combining the Basil, Walnuts, Lemon Juice, Garlic Cloves, Chilli, Olive Oil and Water to thin the mixture along with Salt, Pepper and Garlic & Herb Seasonings (or any other). Feel free to change the proportions of the ingredients to suit your taste, you really can't go wrong with this sauce.
Step 2
Transfer most of this Pesto in a bowl and keep aside then add in a handful of Cashews and some Water to the food processor with the leftover Pesto and blend away but make sure to keep the sauce still crunchy. Then put this mixture away as well.
Step 3
Grab a pan and cook your chopped Garlic and Onions in Olive Oil and add the chopped Tomatoes after a minute.
Step 4
Once cooked, add in some Water or Pasta Water to stop the vegetables from cooking more and transfer your Pesto sauce & Cashew sauce to the pan and cook until it is thickened.
Step 5
Add in the cooked Pasta to this pan and mix well. Then add in the Feta cheese, Walnuts (crushed) and mix again.
Step 6
The final step is to transfer the dish from the pan to a serving plate, add any garnishings you like and you're done. (Optional: Serve with some bread on the side)
Notes
3 liked
0 disliked
Delicious
Easy
Go-to
Kid-friendly
Under 30 minutes
