White Pesto with Oregano Spaghetti
When my kids were little there was nothing they liked more than a big bowl of cheesy pasta with just a dash of cream and a mere sniff of garlic for flavour. This dish is a salute to those days but a bit more of a grown up version. You could serve this to any adult and they would be pretty darned happy I think. Add more cheese to taste, it is easy to plus it up to feed more or minus it down to feed less. Enjoy kids...and big kids too!
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- 80 Grams walnuts, shelled
- water and salt for cooking pasta
- 400 Grams spaghetti of choice
- 1 Pinch pink salt flakes BUY
- 1 lemon, zest and juice
- 1 cloves garlic
- 60 Grams parmesan cheese cubed, plus some more
- 1 Teaspoon dried oregano
- 40 Grams Extra Virgin Olive Oil (EVOO) BUY
- 10 Drops doTERRA black pepper oil or freshly ground black pepper to taste BUY
- 120 Grams Fresh Ricotta Cheese (or store bought) Recipe
- fresh oregano leaves for garnish
Toast walnuts by placing into a cold oven set to 200°C. Cook for exactly 10 minutes. Remove and cool.
Bring a pot of water to the boil and salt it generously. Remember you are not eating this salt, it is just flavouring the pasta. Cook the pasta according to package directions.
Place salt, lemon zest, garlic, parmesan and dried oregano into the Thermomix bowl and mill 5 sec/speed 6.
Add walnuts, EVOO and lemon juice and combine 3 sec/speed 4.
Add black pepper oil or pepper and combine 5 sec/Reverse/speed 4. Stir through the ricotta with spatula. Taste and adjust seasoning.
Toss through the drained spaghetti and serve garnished with loads of freshly grated parmesan, lemon zest and the fresh oregano leaves. A good drizzle of the beautiful Cobram First Harvest EVOO will also be fantastic.
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