Gluten-Free Spirals with Walnut Rosemary Pesto
  • Chef: Helen Tzouganatos 
  • Serves: 4
  • Time: 20 minutes 



  • 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


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.