Gluten-free tallarines

with walnut and tomato pesto



340 g of GALLO gluten-free tallarines

1 cup of toasted walnuts

300 g of cherry tomatoes

80 ml of olive oil

Salt and pepper

6 anchovies, chopped

2 garlic cloves

Zest of 1 lemon

¼ teaspoons of chili flakes

½ cup of parmesan cheese, grated (plus a little extra to serve)

A handful of basil (plus a little extra to serve)


Step 1

Preheat the grill in the oven to 200ºC and put the tomatoes on an oven-safe tray with a little olive oil.

Step 2

Cook for 7 minutes, until the tomatoes start releasing juice. Remove from the oven and let them cool.

Step 3

In a food processor place the nuts, a quarter of the cooked tomatoes, anchovies, garlic, chili pepper, lemon zest, olive oil and parmesan cheese.

Step 4

Blend everything until you get a paste. Add water to thin it, if necessary.

Step 5

Cook the spaghetti in abundant boiling water with salt, strain and save a little bit of the cooking water. Place the pasta in a bowl, add the pesto and the remainder of the cooked tomatoes.

Step 6

Serve with a little grated parmesan cheese, basil leaves and some pepper.

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