Purple Pesto Pasta

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Serves 4

A vibrant and nutritious twist on classic pesto, this purple pesto pasta combines blanched red cabbage, pine nuts, Parmesan, and basil for a creamy, antioxidant-rich dish that's as visually stunning as it is delicious.

Recipe

Serves 4 · Prep 15m · Cook 10m

Ingredients

• ½ red cabbage
• 1 cup pine nuts
• ⅓ cup Parmesan cheese
• Pre-cooked spaghetti
• A bunch of basil leaves

Method

1. To prepare the purple pesto, start by blanching the red cabbage. Chop the cabbage into smaller pieces and quickly dunk them in a pot of boiling water. Let them blanch for a short time to remove the raw harshness while preserving the vibrant purple colour. Immediately transfer the cabbage to a bowl of icy cold water to stop the cooking process and lock in the bright hue.
2. Once the cabbage is cooled, drain it well and transfer it to a blender. Add the pine nuts, Parmesan cheese, and a generous handful of basil leaves. Drizzle in some olive oil to help the mixture blend smoothly. Blend until you achieve a creamy, rich pesto consistency, adjusting with a little more oil if needed.
3. In a large mixing bowl, toss the pre-cooked spaghetti with the freshly made purple pesto, ensuring the pasta is evenly coated. Garnish with extra basil leaves, a sprinkle of Parmesan, and a crack of black pepper for added flavour.