WOW!! Matcha Pesto Spaghetti Recipe (抹茶ペストレシピ)

By Yeung Man Cooking · 25 min

Ingredients

Instructions

1. Bring a pot of water to a boil for the pasta.
2. Put the basil, garlic, salt, pepper and matcha powder into a blender.
3. Toast the peanuts in a frying pan over medium heat for 2-3 minutes.
4. Add the peanuts and olive oil to the blender and blend on medium for about 10-15 seconds.
5. Pour the pesto into a container and set aside. It keeps in the fridge for up to a couple of weeks.
6. Cook the spaghetti according to the package directions, stirring occasionally so it does not stick.
7. Heat a non-stick pan over medium heat and add a drizzle of olive oil.
8. Add the chickpeas, season with salt and pepper, and sauté for 2-3 minutes.
9. When the pasta is cooked, transfer it to the pan and add 1/4 cup of pasta water.
10. Add 4-5 tbsp of the pesto, turn off the heat, toss well, then plate. Sprinkle with gochugaru and serve.

Summarized from Yeung Man Cooking's video. Watch it for the details.

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