Gluten Free Matcha Pesto Pasta Recipe
Servings: 8 people
Ingredients
- 3 tablespoon San-J Tamari use divided
- 1 plus 1 teaspoon tablespoon matcha - use divided
- 1 pound gluten free spaghetti
- 1 cup fresh basil leaves lightly packed
- 1 cup fresh mint leaves lightly packed
- 1 ¼ cups roasted and salted pistachios use divided
- 2 cloves garlic minced
- .5 cup lemon juice about ½ cup
- 1 cup olive oil
- 1 pint grape or cherry tomatoes halved
Instructions
- Add 1 tablespoon of Tamari and 1 tablespoon of matcha to a large pot of water and bring to a boil. Add the spaghetti and cook according to package directions. Reserve about 1½ cups of cooking water and drain the pasta.
- While the pasta is cooking, make the pesto. Place the basil, mint, 1 cup pistachios, garlic, lemon juice, 2 teaspoons Tamari and 1 teaspoon matcha in a food processor. Process until everything is well chopped. With the machine running, drizzle in the olive oil. Continue processing until it forms a smooth and thick sauce.
- Combine the cooked spaghetti with the pesto and tomatoes and toss to combine, adding some of the reserved pasta water, a little at a time, to thin out the pesto.
- Place in a serving dish and top with ¼ cup chopped pistachios.
- Can be served warm or at room temperature.