1 packet amaranth (gluten free spaghetti) or your choice spelt etc
2 tablespoons basil pesto from recipe on blog
1 packet baby tomatoes ( i got beautiful yellow ones from markets)
1 bunch rocket
2 tablespoons extra virgin olive oil to drizzle cold pressed
percorino or fresh Parmesan if you desire
Boil some water in saucepan and cook spaghetti (following instructions on packet)
When pasta is 2 minutes off ready throw in the tomatoes to boil
When done put into a colander and rinse with water working quickly
Put back into saucepan and work in basil pesto until coated
Place spaghetti on plate and decorate with rocket and some cold pressed oil
add some grated percorino
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