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Raidis Estate

Raidis Estate
2 April 2018 | Raidis Estate | Raidis Estate

Basil Pesto Spaghetti

Basil Pesto Spaghetti

Cooking doesn't always need to be over complicated to impress, in fact when you are using fresh and delicious produce sometimes simple is best. A delightful pasta dish can make a great mid-week dinner or even on the weekend. And is something that works well for the whole family.

Our pick today is a delicious Basil pesto spaghetti recipe that is sure to impress. And we think this pairs perfectly with a crisp, clean Sauvignon Blanc.

Give it a try and let us know what you think: 


What You’ll need

375g dried express 3-minute spaghetti
2 cups firmly packed basil leaves
2 cloves garlic, crushed
11⁄2 tablespoons pine nuts
1⁄3 cup buttermilk
1⁄2 cup shaved parmesan
3⁄4 cup low-fat cottage cheese
250g punnet cherry tomatoes, quartered



Cook the pasta in plenty of boiling water for 3 minutes, until tender but still firm to the bite. Drain well. Return to the pan.

Meanwhile, place basil, garlic, pine nuts, buttermilk and half the parmesan in a blender or food processor. Blend until combined to make the pesto.

Add pesto and cottage cheese to the hot pasta. Season with salt and black pepper. Toss lightly to combine the mixture.


Sprinkle servings with tomato and the remaining parmesan.







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