Purple Pasta Pesto
Ditch the ordinary and dive into this Purple Pesto Pasta—a bold, creamy twist on classic pesto. Blanched red cabbage gives the sauce its vibrant hue while pine nuts, Parmesan, and fresh basil deliver rich, nutty goodness. It’s a quick, show-stopping dish that’s as nourishing as it is beautiful.
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Purple Pesto Pasta
Servings: 4
A vibrant and nutritious twist on classic pesto, this purple pesto pasta combines blanched red cabbage, pine nuts, Parmesan, and basil for a creamy, antioxidant-rich dish that's as visually stunning as it is delicious.
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Ingredients
- ½ red cabbage
- 1 cup pine nuts
- ⅓ cup Parmesan cheese
- Pre-cooked spaghetti
- A bunch of basil leaves
Instructions
- To prepare the purple pesto, start by blanching the red cabbage. Chop the cabbage into smaller pieces and quickly dunk them in a pot of boiling water. Let them blanch for a short time to remove the raw harshness while preserving the vibrant purple colour. Immediately transfer the cabbage to a bowl of icy cold water to stop the cooking process and lock in the bright hue.
- Once the cabbage is cooled, drain it well and transfer it to a blender. Add the pine nuts, Parmesan cheese, and a generous handful of basil leaves. Drizzle in some olive oil to help the mixture blend smoothly. Blend until you achieve a creamy, rich pesto consistency, adjusting with a little more oil if needed.
- In a large mixing bowl, toss the pre-cooked spaghetti with the freshly made purple pesto, ensuring the pasta is evenly coated. Garnish with extra basil leaves, a sprinkle of Parmesan, and a crack of black pepper for added flavour.
- Serve immediately and enjoy.
