Technique
Purple pesto pasta
Cook the spaghetti according to packet instructions.
Ingredients · Servings 4
- 1 packet spaghetti
- ½ red cabbage
- 1 cup pine nuts
- ¼ cup nutritional yeast
- Salt and black pepper
- 1 bunch basil leaves, optional (see Note)
- 3-4 tbsp extra virgin olive oil
Method · 10 min
- Cook the spaghetti according to packet instructions.
- Meanwhile, prepare a bowl of iced water. To make the purple pesto, start by blanching the red cabbage. Chop the cabbage into small pieces and quickly dunk them into a pot of boiling water. Let them blanch for a short time to remove the raw harshness while preserving the vibrant purple colour. Immediately transfer the cabbage to the bowl of icy cold water to stop the cooking process and lock in the bright hue.
- Once the cabbage has cooled, drain it well and transfer it to a blender. Add the pine nuts, nutritional yeast, salt, pepper, and if using, a generous handful of basil leaves (see Note).
- Drizzle in some extra virgin olive oil to help the mixture blend smoothly. Blend until you achieve a creamy, rich pesto consistency, adjusting with a little more oil if needed.
- In a large mixing bowl, toss the cooked spaghetti with the freshly made purple pesto, ensuring the pasta is evenly coated. Garnish with extra basil leaves (if using), salt, and a crack of black pepper for added flavour. Serve immediately and enjoy!
- cooking 10 minutes
If you want to keep the pesto purple, you can omit the basil.
Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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