Super Tasty Spiderman Spaghetti with Sexy Pesto
Come and play in the summertime universe of health and fun with this super tasty spiderman spaghetti! It's easy to make, delicious to taste, super wholesome and accompanied by a tantalising, taste-busting sexy pesto that won't leave you feeling too heavy or tired. There are scrumptious nutrients such as energy boosting carbohydrates, and protein from the eggs, cheese and pine nuts. You can buy your own spaghetti, or I made some at home from Jamie Oliver's brilliant gluten free section on his website. Oh, and you can eat on it's own or serve with some delicious, mouth-watering mozzarella or parmesan sprinkled all over the heavenly top! BB xxxx
Shopping List for Pasta
150 grams gluten-free rice flour, plus extra for dusting
50 grams potato starch
1 tablespoon corn flour
2 tablespoons xanthan gum
¼ teaspoon fine sea salt
3 large free-range eggs
2 tablespoon extra virgin olive oil
The Bondi Baker Method for Pasta
Step 1- Place the ingredients in a food processor and pulse to a rough dough. Tip out onto a flour-dusted surface and knead for 3 to 5 minutes, or until smooth.
Step 2- Cut the dough into four pieces, then carefully press a portion out flat with your fingertips and start to roll it out using a pasta machine. Start at the widest setting and roll the dough through it, lightly dusting with the rice flour if it sticks. Roll the pasta through the widest setting a second time, then click the machine down a setting and roll the dough through again.
Step 3- Now, start clicking the settings down, rolling the pasta through each setting twice – gluten-free pasta isn't as elastic as standard pasta, so make sure you avoid using the two narrowest settings, otherwise it may rip. Once you have a thin sheet of pasta (about 2mm thick), set aside on a flour-dusted surface and cover with a damp tea towel to avoid it drying out, then continue with the remaining dough.
Step 4- Now's the time to transform your dough into whichever variety of pasta you like. If you want to make tagliatelle, roll the pasta through the tagliatelle setting on your pasta machine, or use a sharp knife to slice the pasta sheets lengthways into long strips (roughly 7mm thick), placing on a flour-dusted tray as you go. To cook, place in a pan of boiling salted water for around 3 minutes, or until al dente, then serve how you like it.
Shopping List KPOW! Pesto Sauce
½ clove garlic, chopped
freshly ground black pepper
3 good handfuls fresh basil, leaves picked and chopped
1 handful pine nuts, very lightly toasted
1 good handful Parmesan cheese, freshly grated
extra virgin olive oil
1 small squeeze lemon juice, optional
Cherry tomatoes, optional
The Bondi Baker Method for Pesto
Step 1- Pound the garlic with a little pinch of salt and the basil leaves in a pestle and mortar, or pulse in a food processor. Add the pine nuts to the mixture and pulse again. Turn out into a bowl and add half the Parmesan. Stir gently and add olive oil – you need just enough to bind the sauce and get it to an oozy consistency.
Step 2- Season to taste, then add most of the remaining cheese. Pour in some more oil and taste again. Keep adding a bit more cheese or oil until you are happy with the taste and consistency. You may like to add a squeeze of lemon juice at the end to give it a little twang, but it's not essential. I also like to top with some cherry tomatoes or mozzarella.