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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 (or brewer's yeast for vegan version)
salt and pepper
Preparation
Cook pasta al dente according to package directions.
Meanwhile, blend basil, pine nuts, garlic and spirulina, adding oil gradually.
Add Parmesan and season to taste.
Drain linguine, reserving a little cooking water.
Mix pasta and pesto, thinning with a dash of cooking water.
Serve hot, sprinkled with toasted pine nuts.
Spirulina recipes
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