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Matcha Pesto Pasta

8

Special Diet

Vegan, Dairy-Free, Gluten-Free, Vegetarian

Course

Main Course, Side Dish

Main Ingredient

Rice & Grains

Occasion

Entertaining, Holidays

Ingredients

  • 1 Tablespoon plus 2 teaspoons San-J Tamari Soy Sauce – divided
  • 1 Tablespoon plus 1 teaspoon matcha – divided
  • 1 pound gluten free spaghetti
  • 1 cup fresh basil leaves
  • 1 cup fresh mint leaves
  • 1 ¼ cup roasted and salted pistachios – divided
  • 2 cloves garlic minced
  • Juice of 2 lemons about ½ cup
  • 1 cup olive oil
  • 1 pint grape or cherry tomatoes halved

Directions

  • Add 1 tablespoon of San-J Tamari Soy Sauce and 1 tablespoon of matcha to a large pot of water and bring to a boil. Add the spaghetti and cook according to package directions. Reserve about 1½ cups of cooking water and drain the pasta. 
  • While the pasta is cooking, make the pesto. Place the basil, mint, 1 cup pistachios, garlic, lemon juice, 2 teaspoons San-J Tamari Soy Sauce and 1 teaspoon matcha in a food processor. Process until everything is well chopped. With the machine running, drizzle in the olive oil. Continue processing until it forms a smooth and thick sauce. 
  • Combine the cooked spaghetti with the pesto and tomatoes and toss to combine, adding some of the reserved pasta water, a little at a time, to thin out the pesto. 
  • Place in a serving dish and top with ¼ cup chopped pistachios. 
  • Can be served warm or at room temperature. 
  • This Gluten Free recipe incorporates San-J product(s) that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

* The Gluten Free recipes that appear in this website incorporate a variety of San-J's products that are Certified Gluten Free. Please be sure to consider the other ingredients to make sure they comply with your dietary needs and restrictions.

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