Pasta with Matcha and Herb Pesto

Have spaghetti in the pantry and want to give them a touch of matcha? Put about 1 1/2 tsp (3 g) tea in the pesto with basil, mint, pine nuts, Parmesan, and olive oil. This matcha pesto pasta makes two plates in 25 minutes, with no fresh pasta dough to prepare.

• Preparation 15 minutes
• Cooking 10 minutes
• Rest none
• Total time 25 minutes
• Yield 2 plates
• Tools a fine sieve, a blender or small food processor, a saucepan, a colander, a cup, and two plates

We use Matcha Essence in the pesto, while the spaghetti keep their own color. To put the tea in the dough or a seasoning instead, explore other savory matcha dishes.

Ingredients for matcha pesto pasta

• 7 oz (200 g) dried spaghetti that cook in 10 minutes
• 1.1 oz (30 g) basil leaves
• a small bunch of mint leaves (10 g)
• 1.1 oz (30 g) pine nuts
• 0.7 oz (20 g) grated Parmesan
• about 2 3/4 tbsp (40 ml) olive oil
• about 1 1/2 tsp (3 g) matcha
• a peeled garlic clove (5 g)
• about 8 1/2 cups (2,000 ml) water to cook the pasta, reserving about 2 3/4 tbsp (40 ml)
• About 1 3/4 tsp (10 g) salt for the cooking water

Make the matcha pesto and coat the spaghetti

1. Bring about 8 1/2 cups (2,000 ml) water to a boil with about 1 3/4 tsp (10 g) salt.
2. Rinse and dry 1.1 oz (30 g) basil and a small bunch of mint leaves (10 g).
3. Put the herbs, 1.1 oz (30 g) pine nuts, and the peeled garlic clove (5 g) in the food processor.
4. Sift about 1 1/2 tsp (3 g) matcha over the herbs.
5. Pulse briefly to chop the ingredients without turning them into a liquid.
6. Gradually add about 2 3/4 tbsp (40 ml) olive oil, pulsing as you pour.
7. Add 0.7 oz (20 g) Parmesan and pulse once more.
8. Put 7 oz (200 g) dried spaghetti into the boiling water.
9. Cook the spaghetti for 10 minutes, or for the time indicated on the package.
10. Scoop about 2 3/4 tbsp (40 ml) cooking water into a cup.
11. Drain the spaghetti in the colander.
12. Toss the hot spaghetti with the pesto off the heat.
13. Add the reserved about 2 3/4 tbsp (40 ml) cooking water and toss until the sauce coats the pasta.
14. Divide between two plates and serve immediately.

Pulse the pesto in short bursts. The leaves remain recognizable and the sauce does not heat up in the processor; blend longer and it becomes a fine purée. Dry the herbs well before processing, or their water will dilute the oil.

Which tea goes with basil and mint?

For this basil and mint pesto, we use Essence, our matcha for cooking: about 1 1/2 tsp (3 g) does not overwhelm the herbs. Taste the pesto before deciding whether to increase the matcha next time.

Where is the matcha in this recipe?

The matcha goes into the uncooked pesto, which then coats ordinary spaghetti. Add the pesto off the heat so the herbs keep their color.

Our tip. Reserve the cooking water before draining the spaghetti. Its starch helps the pesto coat the pasta without adding more oil.

Allergens. Wheat (gluten) in the spaghetti and milk in the Parmesan. Check the labels on the ingredients you buy.