Gluten-Free Matcha Pesto Pasta
This is a simple and easy to make weeknight dinner. The leftovers taste so good, that is, if there are any.
Servings: 8
Ingredients
1 tbsp plus 2 tsp San-J Tamari Soy Sauce – divided
1 tbsp plus 1 tsp matcha – divided
1 pound gluten free spaghetti
1 cup fresh basil leaves
1 cup fresh mint leaves
1 ¼ cup roasted and salted pistachios – divided
2 cloves garlic, minced
Juice of 2 lemons (about ½ cup)
1 cup olive oil
1 pint grape or cherry tomatoes, halved
Directions
Add 1 tablespoon of San-J Tamari Soy Sauce and 1 tablespoon of matcha to a large pot of water and bring to a boil. Add the spaghetti and cook according to package directions. Reserve about 1½ cups of cooking water and drain the pasta.
While the pasta is cooking, make the pesto. Place the basil, mint, 1 cup pistachios, garlic, lemon juice, 2 teaspoons San-J Tamari Soy Sauce and 1 teaspoon matcha in a food processor. Process until everything is well chopped. With the machine running, drizzle in the olive oil. Continue processing until it forms a smooth and thick sauce.
Combine the cooked spaghetti with the pesto and tomatoes and toss to combine, adding some of the reserved pasta water, a little at a time, to thin out the pesto.
Place in a serving dish and top with ¼ cup chopped pistachios.
Can be served warm or at room temperature.
Note: This Gluten Free recipe incorporates San-J product(s) that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.
Recipe and Image originally from San-J and was created by Carol Kicinski.
