* Percent Daily Values are based on a 2000 calorie diet.
Spirali pasta with citrus pesto
A zingy quick, mid-week dinner
Cook Time10 minutesmins
Course: Main Course
Cuisine: Italian
Servings: 4
Calories: 615kcal
Author: Gennaro Contaldo
Equipment
Large saucepan
Food processor
Large bowl
Ingredients
2orangespeeled
2tbspcapers
1tspdried oregano
1garlic clovepeeled and left whole
325gspirali pasta
A large handful of basil leaves
50gblanched almonds
50gblanched almonds
50gcup shelled pistachio nuts
2tbspextra-virgin olive oil
Sea salt
Zest of 1 orangeto serve
Zest of 1 lemonto 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.