Refreshing Kiwi Pesto Spaghetti
Refreshing Kiwi Pesto Spaghetti
Vibrant Kiwi Pesto Spaghetti: A Healthy and Zesty Pasta Dish
Transform your pasta night with a burst of freshness! This ‘Kiwi Pesto Spaghetti’ recipe features a vibrant, homemade pesto made from kiwi, offering a unique and delightful flavor profile. Don’t be surprised by how well kiwi, known for its moisture and mild flavor, blends into a pesto – it creates a wonderfully aromatic and delicious sauce that pairs perfectly with spaghetti. This dish is not only incredibly tasty but also a healthy and sophisticated option, free from harsh seasonings. Indulge in this light, flavorful, and elegant kiwi spaghetti that promises a refreshing culinary experience.
Main Ingredients- 1 serving Spaghetti
- 1/2 Zespri Green Kiwi (for garnish)
- 2 Vienna sausages
- 5 dried Vietnamese chili peppers
- Pinch of pink peppercorns (for finishing)
- Drizzle of truffle oil (for finishing)
Kiwi Pesto Ingredients- 1.5 Green kiwis (peeled and roughly chopped)
- 3 cloves Garlic
- 7 Cashews
- 5 Pine nuts
- 1/3 cup Olive oil
- 1 Tbsp Honey
- 0.5 Tbsp Salt
- 0.5 Tbsp Grated Parmesan cheese
- Pinch of coarsely ground black pepper
- 1.5 Green kiwis (peeled and roughly chopped)
- 3 cloves Garlic
- 7 Cashews
- 5 Pine nuts
- 1/3 cup Olive oil
- 1 Tbsp Honey
- 0.5 Tbsp Salt
- 0.5 Tbsp Grated Parmesan cheese
- Pinch of coarsely ground black pepper
Cooking Instructions
Step 1
First, prepare all the ingredients needed for the spaghetti. Arrange the fresh Zespri green kiwi and other accompanying ingredients neatly.
Step 2
Wash the kiwis thoroughly and peel them. Set aside half of one kiwi, thinly sliced into a flower shape, for beautiful plating. Roughly chop the remaining kiwi for the pesto.
Step 3
In a blender, combine the roughly chopped kiwi, cashews and pine nuts (lightly toasted in a dry pan for enhanced flavor), garlic cloves, grated Parmesan cheese, olive oil, honey, salt, and coarse black pepper. Blend until smooth and creamy to create the delicious kiwi pesto.
Step 4
Blanch the Vienna sausages in boiling water for about 30 seconds. This helps remove any impurities and keeps their shape. Once blanched, slice them into bite-sized rounds.
Step 5
In a large pot of boiling water, add 1 tablespoon of salt and cook the spaghetti according to package directions, but aim for 1-2 minutes less than the recommended time for an al dente texture (usually 8-9 minutes). Reserve about 1/3 cup of the pasta water before draining the spaghetti. This starchy water is key for emulsifying the sauce.
Step 6
Heat a drizzle of olive oil in a pan over medium-low heat. Add thinly sliced garlic and dried Vietnamese chili peppers, and sauté until fragrant and the garlic is lightly golden. Pour in the cooked spaghetti and the reserved pasta water (about 1/3 cup), and toss for 1-2 minutes to let the pasta absorb the flavors. Then, generously add the prepared kiwi pesto.
Step 7
Add the blanched and sliced Vienna sausages to the pan. Stirring them in will further enrich the spaghetti’s flavor.
Step 8
Continue to sauté everything together for about 1 minute, ensuring all ingredients are well combined. Taste and adjust seasoning with salt if needed. Your kiwi pesto spaghetti is now ready!
Step 9
Serve the spaghetti onto a plate. Place the kiwi flower garnish in the center and sprinkle with pink peppercorns for an elegant finish. Just before serving, add a drizzle of truffle oil for an aromatic touch. Enjoy your kiwi spaghetti with the fresh kiwi slices for a truly delightful meal!
