• Chef: Helen Tzouganatos 
• Serves: 4
• Time: 20 minutes 

Ingredients:

Pesto 

• 100g walnuts
• 2 tbsp fresh rosemary leaves
• 100g extra virgin olive oil
• 1 garlic clove
• 2 anchovies
• 1 tsp sea salt flakes
• Pinch of cracked pepper
• 40g parmigiano reggiano
  
• 350g gluten free spiral pasta
• Parmigiano reggiano, grated to serve
  

Method:

Cook pasta in a large pot of salted boiling water for 8-9 minutes. Drain and reserve some pasta water. 

Combine pesto ingredients in a food processor and blitz until paste is formed. 

Transfer pesto to a large sauce frypan over a low heat and warm through for about a minute.

Add the pasta to the pan over low heat and add a few ladles of starchy pasta water to loosen the pesto and create a silky sauce. Stir through over a low heat until the pesto coats the pasta. 

Serve with grated parmigiano reggiano.