This is a super-quick gluten free spaghetti recipe – and super-healthy too. It happens to be vegetarian too.
You’ll obviously need your own gluten free spaghetti – my favourite is Schar – it’s pretty much indistinguishable from normal dry spaghetti.
Then, for the sauce…
1 lemon – rind grated, juice squeezed
75g hazlenuts
40ml olive oil
5 garlic cloves, peeled and thinly sliced
225g (8oz) dried gluten free spaghetti
4 tbsp chopped fresh basil
4 tbsp chopped fresh flat-leaf parsely
Salt and freshly ground black pepper
Toast the hazlenuts on a hot pan then crush and/or chop. (A good way is to put them in a tea towel and whack them with a rolling pin. This makes them easier to chop too.)
Heat the oil then add the chopped hazlenuts and garlic and fry gently for about a minute. Pop in the lemon rind and set the mix aside.
Cook the gluten free spaghetti in plenty of water. Drain and stir in the nut mixture. Stir the mixture over a low heat for a couple of minutes, then add the herbs, 4 tbsp lemon juice and salt and pepper. Serve and enjoy.