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Effer-Hydrate Effervescent Mixed Berry TabletsQuinoa Spaghetti with Walnut Pesto
Prep time
10 minutes
Cook time
15 minutes
Servings
4
Whip up a quick and healthy meal with our Quinoa Spaghetti with Walnut Pesto recipe, a delightful twist on a classic Italian dish. This hearty recipe features Living Now® Organic Quinoa Spaghetti tossed in a homemade pesto sauce, richly flavored with NOW Real Food® Raw Unsalted Walnuts, fresh basil, parsley, and Ellyndale® Organic Extra Virgin Olive Oil. Perfect for a nourishing entrée or side, this vegan-friendly spaghetti dish is packed with plant-based protein and vibrant herbs, ready to impress in just 25 minutes.
Ingredients
For Pesto:
⅔ cup
Walnuts, Raw & Unsalted
½ cup
grated Parmesan cheese
1 cup
parsley
1 cup
fresh basil leaves
1 tablespoon
fresh lemon juice
2 teaspoons
minced garlic
¼ teaspoon
red pepper flakes (optional)
½ teaspoon
salt
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For Spaghetti
1 teaspoon
salt
Directions
-
Heat walnuts in a large pan over medium-low heat. Toast for 4-5 minutes, stirring occasionally. Transfer to a small bowl to cool.
-
Add olive oil, lemon juice, Parmesan cheese, ½ cup of walnuts, parsley, basil, garlic, red pepper flakes, and salt to a food processor and blend until smooth, scraping down sides as needed.
-
Cook quinoa spaghetti in boiling water seasoned with salt until el denté, about 10 minutes. Strain pasta and transfer to a large pan. Add pesto sauce and toss and toss with tongs to coat. Serve warm topped with reserved chopped walnuts.
