Gluten-Free Spaghetti with Mint Walnut Pesto
A vibrant, herbaceous pasta dish that reimagines traditional pesto with equal parts mint and parsley for brightness and complexity. Walnuts replace pine nuts, delivering earthiness and texture while keeping costs reasonable. The blanching step mellows the herbs' bite and preserves their color, while reserved pasta water creates a silky, starchy sauce that clings to each strand. This recipe suits anyone avoiding gluten without sacrificing flavor or texture. Serve as a light lunch, dinner, or make-ahead meal for gatherings. What sets it apart: the dual-herb foundation adds freshness beyond standard basil pesto, blanched greens ensure digestibility and color vibrancy, and the technique respects gluten-free pasta's delicate structure by using gentle heat and controlled stirring.
Ingredients
- 1 box gluten-free spaghetti, dryregular spaghetti1:1pasta
allows faster, more vigorous stirring
- ¾ cup fresh parsley leaves, stems removed
- ¾ cup fresh mint leaves, stems removed
- 2 tablespoon walnuts, whole
- 2 small garlic, whole
- 6 tablespoon olive oil, divided
- ½ cup pecorino romano cheese, grated
- salt, to taste(optional)
- black pepper, to taste(optional)
- pecorino romano cheese, grated, for topping
Instructions
- 1
Cook spaghetti according to package directions. Before draining, reserve 1 cup of pasta water.
- 2
While pasta cooks, add parsley and mint to a strainer and blanch for 3 minutes in boiling water beneath the pasta pot. Remove strainer and rinse herbs under cold water for a few minutes.
- 3
Press blanched herbs to remove excess moisture, then transfer to food processor.
- 4
Add walnuts, garlic, 3 tablespoons olive oil, salt, pepper, and romano cheese to the processor. Pulse until combined.
- 5
Add reserved pasta water to the pesto mixture to create a starchy consistency.
- 6
Drain cooked spaghetti. Add 3-4 tablespoons pesto to the warm saucepan, then add drained spaghetti on top.
- 7
Over gentle heat, stir slowly until coated, respecting the delicate structure of gluten-free pasta. Add more pesto as needed.
- 8
Top with additional grated romano cheese and serve.
Tips
Blanch herbs while pasta cooks to save time and preserve the vibrant green color. The brief blanch mellows raw herbal intensity while the cold water bath halts cooking instantly, maintaining freshness and texture for the final pesto.
Stir gluten-free spaghetti gently and slowly over low heat. Gluten-free pasta lacks gluten's strength, making it prone to breaking; gentle agitation and the starchy pasta water create silkiness without damage.
Reserve pasta water before draining. The starch in this water emulsifies the pesto into a clingy sauce that coats every strand, eliminating the need for additional oil or cream.
Good to Know
Pesto keeps refrigerated up to 3 days in an airtight container. Cooked dressed pasta is best eaten same day but may be refrigerated up to 2 days, though texture may soften slightly.
Make pesto (without pasta water) up to 2 days ahead and refrigerate. Cook pasta fresh, then combine and finish as directed. Do not mix and store together, as gluten-free pasta absorbs moisture and softens quickly.
Serve immediately at warm temperature with crusty bread and a light salad. Pairs well with white wine or sparkling water.
Common Mistakes
Stir too vigorously to avoid breaking delicate gluten-free pasta into pieces.
Skip the blanch step to avoid bitter, raw-tasting pesto with dull color.
Forget to reserve pasta water to avoid a dry, uncoated dish.
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
allows faster, more vigorous stirring
FAQ
Can I make this pesto without blanching the herbs?
Yes, but quality drops. Raw herbs yield a grassy, slightly bitter pesto with darker color. Blanching mellows flavor, preserves vibrancy, and improves texture. If skipping, reduce parsley slightly and increase mint for balance.
Can I freeze the pesto?
Yes, but freeze without pasta water in ice cube trays, then transfer to freezer bags. Thaw and thin with fresh pasta water when using. Frozen pesto keeps 2-3 months but may fade in color and lose some fresh mint brightness.
What if I don't have gluten-free spaghetti?
Regular spaghetti works perfectly and requires no technique changes. You can stir more vigorously without fear of breaking. Whole wheat or legume-based pasta also work well and add protein or fiber.