Go Back
+ servings
Spirali with citrus pesto (David Loftus/PA)
Print Recipe
Nutrition Facts
Spirali pasta with citrus pesto
Amount Per Serving
Calories 615 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 3g19%
Sodium 121mg5%
Potassium 593mg17%
Carbohydrates 77g26%
Fiber 8g33%
Sugar 10g11%
Protein 19g38%
Vitamin A 199IU4%
Vitamin C 36mg44%
Calcium 123mg12%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Spirali pasta with citrus pesto

A zingy quick, mid-week dinner
Cook Time10 minutes
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 615kcal
Author: Gennaro Contaldo

Equipment

  • Large saucepan
  • Food processor
  • Large bowl

Ingredients

  • 2 oranges peeled
  • 2 tbsp capers
  • 1 tsp dried oregano
  • 1 garlic clove peeled and left whole
  • 325 g spirali pasta
  • A large handful of basil leaves
  • 50 g blanched almonds
  • 50 g blanched almonds
  • 50 g cup shelled pistachio nuts
  • 2 tbsp extra-virgin olive oil
  • Sea salt
  • Zest of 1 orange to serve
  • Zest of 1 lemon to serve

Method

  • Using a sharp knife, segment the peeled oranges by cutting between the segment walls, discarding the pith but keeping any juice that collects.
  • Put the segments and juice into a large bowl, add the capers, oregano, garlic and a pinch of salt, stir to combine and leave to infuse for about 10 minutes while you prepare the other ingredients.
  • Bring a large saucepan of salted water to the boil and cook the spirali until al dente (check the instructions on your packet for cooking time).
  • Put the basil leaves, almonds, pistachio nuts, olive oil and the infused orange mixture into a food processor and blitz until smooth and creamy.
  • Drain the spirali, mix with the citrus pesto and serve immediately, sprinkled with the orange and lemon zest.

Nutrition

Calories: 615kcal | Carbohydrates: 77g | Protein: 19g | Fat: 27g | Saturated Fat: 3g | Sodium: 121mg | Potassium: 593mg | Fiber: 8g | Sugar: 10g | Vitamin A: 199IU | Vitamin C: 36mg | Calcium: 123mg | Iron: 3mg