White Pesto with Oregano Spaghetti

Name: Thermomix recipe: White Pesto with Oregano Spaghetti
Prep time: 10 min
Cook time: 10 min
Ingredients: 80 Grams walnuts, shelled; water and salt for cooking pasta; 400 Grams spaghetti of choice; 1 Pinch Pink Salt Flakes; 1 lemon, zest and juice; 1 Garlic Cloves; 60 Grams Parmesan cubed, plus some more; 1 Teaspoon Dried Oregano; 40 Grams Extra Virgin Olive Oil (EVOO); 10 Drops doTERRA black pepper oil or freshly ground black pepper to taste; 120 Grams Fresh Ricotta Cheese (or store bought); fresh oregano leaves for garnish

Serves 4 Prep Time 10 minutes Cook Time 10 minutes Rated:

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!

We invite you to come join our FREE TRIAL on the Insider Club to have extra Thermomixery each and every month! #recipesthatwork #youcandoit

Are you on Instagram, Facebook, Pinterest? Never miss another thing in the test kitchen when you follow us.

Please join our mailing list HERE to have recipe updates delivered to your inbox weekly and don't forget we are on YouTube.

We now have an amazing Lazy Sourdough Bakery course available to do at your own pace online. Our newest course, The Whole Scoop Ice Cream course is churning now!

Need

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 Garlic Cloves
60 Grams Parmesan 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

Do

1: Toast walnuts by placing into a cold oven set to 200°C. Cook for exactly 10 minutes. Remove and cool.
2: 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.
3: Place salt, lemon zest, garlic, parmesan and dried oregano into the Thermomix bowl and mill 5 sec/speed 6.
4: Add walnuts, EVOO and lemon juice and combine 3 sec/speed 4.
5: Add black pepper oil or pepper and combine 5 sec/Reverse/speed 4. Stir through the ricotta with spatula. Taste and adjust seasoning.
6: 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.