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Pasta with spirulina and basil pesto
Linguine topped with an intense green pesto where basil and spirulina combine to create a quick and vitamin-packed dish.
Main course
SPIRULINA
Sequins
Ingrédients
400 g linguine
50 g fresh basil leaves
30 g pine nuts
1 clove of garlic
3 tbsp extra virgin olive oil
1 tsp spirulina flakes
30 g grated Parmesan cheese (or brewer's yeast for vegan version)
Salt, pepper
Preparation
Cook the pasta al dente according to the instructions on the packet.
Meanwhile, blend the basil, pine nuts, garlic and spirulina, adding the oil gradually.
Stir in the Parmesan cheese and season.
Drain the linguine, reserving a little of the cooking water.
Mix the pasta and pesto, adding a little of the cooking water to loosen.
Serve hot, sprinkled with toasted pine nuts.
Want to try this recipe at home?
Discover our French spirulina, natural and additive-free – ideal for healthy cooking,
well-being and athletic performance.
Spirulina recipes
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