Espaguete com Pesto de Manjericão

Espaguete com Pesto de Manjericão is a vibrant and aromatic gluten-free pasta dish, featuring a rich basil pesto that brings together fresh flavors and a hint of nuttiness. This dish is both comforting and elegant, perfect for a quick weeknight dinner or a special occasion.

Ingredients

• Gluten-free spaghetti - 200 grams
• Fresh basil leaves - 50 grams
• Pine nuts - 30 grams
• Garlic cloves - 2, minced
• Parmesan cheese - 30 grams, grated
• Extra virgin olive oil - 60 ml
• Salt - to taste
• Black pepper - to taste
• Cherry tomatoes - 100 grams, halved (for garnish)

Steps

1. Bring a large pot of salted water to a boil and cook the gluten-free spaghetti according to package instructions until al dente.
2. In a food processor, combine the fresh basil leaves, pine nuts, minced garlic, and grated Parmesan cheese. Pulse until finely chopped.
3. With the food processor running, slowly drizzle in the extra virgin olive oil until the pesto reaches a smooth consistency. Season with salt and black pepper to taste.
4. Once the pasta is cooked, reserve 1/4 cup of the pasta water, then drain the spaghetti.
5. In a large mixing bowl, combine the drained spaghetti with the basil pesto, adding reserved pasta water a little at a time until the desired creaminess is achieved.
6. Serve the pasta warm, garnished with halved cherry tomatoes and additional Parmesan cheese if desired.

Nutrition

• Calories: 600
• Protein: 15 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 20 mg
• Total Fat: 30 g
• Saturated Fat: 5 g
• Unsaturated Fat: 25 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from fresh basil and garlic, which can support immune health.
• Provides healthy fats from olive oil and pine nuts, promoting heart health.

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