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Fill a large stock pot half way with water, add a generous pinch of sea salt, 1 tablespoon of extra virgin Spanish olive oil and turn the heat to high
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Grab a small non-stick frying pan, heat with a medium heat and dry roast 1 tbsp of pine nuts and 1 tbsp of blanched almonds for about 3 minutes or until lightly roasted
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Coarsely chop 2 tightly packed cups of spinach and add to a mortar
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Finely mince 1 clove of garlic and add to the mortar with the spinach
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Add the toasted pinenuts and almonds to the mortar and mash everything together for about 2 minutes
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Add 2 fresh basil leaves to the mortar and continue to mash all the ingredients together for another 2 minutes
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Season the mixture with sea salt and freshly cracked black pepper and add about 1/8 cup of freshly grated dry-aged Manchego cheese and mix everything together
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Next start pouring in some extra virgin Spanish olive oil into the mortar in a slow stream, while stirring the mixture with the pessel until you reach a creamy texture
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Cover the mortar with seran wrap and set aside
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Once your water begins to boil add 2 cups of whole wheat macaroni to the stock pot
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After about 9 minutes, the pasta should be perfectly cooked al dente, drain the pasta and add to a large bowl
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Cut 5 sweet cherry tomatoes in half and add to the bowl with the pasta and season with sea salt and freshly cracked pepper
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Add the pesto sauce to the bowl and mix everything together
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Transfer the pasta to 2 plates and garish each plate with a basil leaf
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Enjoy!