Recipe by: Good Food Everyday with Gary Mehigan
Spaghettini with Creamy Smooth Fetta Pesto
Ingredients
- 360g wholemeal Spaghettini (option to reduce pasta content via zucchini noodles)
- 2 Zucchinis (cut into noodles)
- 100g Smooth and Creamy Riverina Fetta
- 30 ml Extra Virgin Olive Oil
- Pinch flaked Salt
- Fresh Black Pepper
- Pinch Chilli Flakes
- ½ recipe homemade Pesto
Pesto – Makes 11⁄3 cups (350g)
Ingredients
- 1⁄3 cup (50 g) pine nuts
- 1 bunch basil, leaves picked
- 1/3 clove garlic
- 1 teaspoon sea salt flakes
- 2⁄3 cup (160 ml) extra virgin olive oil
- 70 g block Riverina Creamy Fetta
Spaghettini with Creamy Smooth Fetta Pesto
Step 1. Using a spiralizer, cut your Zucchinis into noodles.
Step 2. Meanwhile, bring a large pot of water to the boil and add a pinch of salt.
Step 3. Add the pasta and stir once or twice in the first minute or two of cooking to ensure the pasta doesn’t stick together.
Step 4. Cook as per the instructions.
Step 5. Blanch Zucchini noodles in in the pot with the pasta for about 30 seconds. The Pasta should be al dente or a little firm to bite.
Step 6. Drain the Pasta reserving a cup of the cooking water.
Step 7. Add a pinch of Chilli, twist of Pepper and toss together to combine and reheat.
Step 8. Divide between bowls and serve with extra Fetta on top.
Pesto:
Method:
- Place a small frying pan over a medium heat and add the pine nuts. Toast, stirring regularly for approx. 4 minutes or until lightly golden brown. Remove from the pan and allow to cool.
- Meanwhile, bring a small saucepan of water to the boil and have a bowl of iced water ready close to the stove. Blanch the basil in the boiling water for 30–40 seconds and refresh into the iced water until cold. Drain and squeeze to remove any remaining water.
- Place the Basil, Garlic, Salt, Pinenuts, Olive Oil and Creamy Feta into a food processor and blend until smooth.
