Dirty Pesto Spaghetti
Classic basil pesto with the extra addition of tomatoes for a silky, fragrant sauce to dress some whole wheat spaghetti!
One particular thing I love about pesto is that you can really play around with it, adding or replacing ingredients to match your buzz taste. Here on expatcucina you can find a number of different pesto sauces, check them all out here!
Today I come to you with a very simple variation to the classic basil pesto, which, how we say in Italy, gets “dirty” with some tomato paste!
Make a larger batch and store it in your freezer covered with a thin layer of EVO, for up to 2 months!
Ingredients (serves 6):
- 1 large bag of basil leaves
- 2 cloves of garlic, peeled
- 1/4 tsp salt (+ 1 tbsp for boiling pasta)
- 1/2 cup grated parmesan cheese (+ more to sprinkle on pasta)
- 2 tbsp tomato paste
- ground black pepper
- 2 tbsp pine nuts
- Extra virgin olive oil
- 450 g whole wheat spaghetti
Wash and pat dry the basil leaves
Place basil, grated parmesan cheese, 1/4 tsp salt, ground black pepper, pine nuts, garlic cloves and tomato paste into a blender.
With your blender on, slowly pour in the extra virgin olive oil, just enough to allow a smooth pourable paste to form
Bring a large pot of water to a boil, add 1 tbsp of salt and cook your spaghetti until “al dente”. Drain them and dress them with your pesto.
Sprinkle some extra parmesan cheese and serve them up!