Pasta with spirulina & basil pesto
Linguine topped with an intense green pesto where basil and spirulina combine for an express, vitamin-packed dish.
Main course
SPIRULINA
Sequins
Ingredients
400 g linguine 50 g fresh basil leaves 30 g pine nuts 1 clove 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 packet instructions. Meanwhile, blend the basil, pine nuts, garlic and spirulina, adding the oil a little at a time. Stir in the Parmesan and season. Drain the linguine, reserving a little of the cooking water. Mix the pasta and pesto, loosening with a dash of cooking water. Serve hot, sprinkled with the toasted pine nuts.
Would you like to make this recipe again at home?
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