Super Green Basil Pesto Pasta with Candied Tomatoes

One of the amazing winning dinners from the Faithful to Nature food challenge!

Serves 4-6 (4 more than generously)

80g organic baby spinach

80g organic basil leaves

40g organic rocket

1 garlic clove

zest of half an organic lemon, plus juice of half

¼ cup Komati Pinenuts, toasted

¼ cup Health Connection Pumpkin Seeds, toasted

3 tablespoons By Nature Raw Walnuts, toasted

½ cup parmesan cheese, freshly grated

120ml Prince Albert Extra Virgin olive Oil, plus extra to finish

Oryx Desert Salt

freshly cracked Good Life Organic Black Pepper

400g Naturata Spelt Spaghetti

3 – 4 (350g) organic courgettes, spiral or grated

250g cherry tomatoes, fresh or oven roasted (roasting method)

1 cup green peas

freshly grated parmesan, to serve

Savoury granola

a drop of Prince Albert Extra Virgin Olive Oil

¼ cup Health Connection Pumpkin Seeds

¼ cup Komati Pine Nuts

¼ cup By Nature Raw Walnut Pieces

2 tablespoons By Nature Dried Olives, pulsed in a processor until fine crumbs

Oryx Desert Salt

Good Life Organic Black Pepper

¼ cup finely grated parmesan

3 – Ingredient Velvety Chocolate Pots 

Serves 4

100g 72% Honest Raw Chocolate, roughly chopped

150ml Good Life Organic coconut milk

2 teaspoons Simple Bee Raw Honey

35g Nakd Cocoa Delight Bar (raw), roughly chopped (optional)


Starting with the pesto, place the spinach, basil, rocket and garlic in a large food processor. Whizz together until fine. You can do this in batches if necessary. Add the lemon zest, juice and all the nuts. Blitz briefly.

Add the parmesan and pulse to combine. Pour in the Extra virgin olive oil and season with salt and black pepper. Give the pesto a final brief pulse to incorporate the oil. Store in a sterilised jar and keep refrigerated.

Bring a large pot of salted water to the boil. Cook the pasta until al dente. Add the peas and courgetti to the pasta and cook for a further  minute. Reserve 1 cup of cooking water before draining the pasta.

Return the pasta and vegetables to the pot, add ¾ cup of pesto to the pasta and about ¾ cup of the reserved cooking water to loosen the sauce. Transfer to a serving platter.

Top with the tomatoes and serve with savoury granola and a drizzle of Extra virgin olive oil.

To make the granola, heat the olive oil in pan and toast the seeds until golden. Mix through the dried olive crumbs. Season lightly with salt and black pepper.

When the granola is cool, add the parmesan and combine.

To make the chocolate pots, heat the coconut milk in a small saucepan until it starts to simmer. Remove from the heat and add the chocolate to the hot milk. Whisk until the mixture is smooth and glossy. Add the honey and combine.

Pour into espresso cups and chill for about 2 hours until set.

Scatter over the raw chocolate bar pieces and serve.


Recipe courtesy of Dianne Bibby – Bibby’s Kitchen at 36

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