In this recipe
Use this rice noodle as an alternative to regular spaghetti in all of your favorite recipes.
Notta Pasta with Spinach Pesto
1-16 oz box Notta Pasta Spaghetti 1 cup rough chopped Italian parsley (flat leaf), firmly packed 1 cup grated Parmesan cheese 1/2 cup walnuts 1 tablespoon minced garlic 1 teaspoon coarse salt (like Kosher or sea salt) 1/2 cup olive oil 1/4 cup white or rice vinegar* 1-9 oz bag baby leaf spinach 1 cup chopped fresh tomatoes
Note: *Don't substitute red vinegar for the white, it will turn the pesto an ugly brown color.
Food processor or blender
- Put a large pot of salted water on to boil.
- Add parsley, Parmesan, walnuts, garlic and salt to food processor. Mix until smooth.
- Add olive oil, vinegar and half of spinach to mixture. Blend until smooth. Add remaining half of spinach and blend until smooth.
- Meanwhile boil Pasta until according to directions on box. Drain and rinse quickly. Drain again and add 1 cup or more of pesto* to the warm pasta. Mix well and serve topped with fresh tomatoes.
*This recipe makes 3 cups pesto. Refrigerate remaining pesto in a glass jar. Pour a thin layer of olive oil over the top. Pesto will keep in the refrigerator for up to four weeks. Additionally, you can freeze pesto in small freezer bags by filling 3/4 full, laying flat, squeezing out the air and sealing. Thaw in the refrigerator overnight, not in the microwave.