Page title and description

Vegetarian mains
Spaghetti with spinach and walnut pesto
Ingredients
- 400g wholewheat spaghetti
- 30g walnut pieces and 20g pine nuts, toasted in a dry frying pan for 1 min
- 50g fresh basil leaves, plus a few extra for garnishing
- 2 garlic cloves
- ¼ tsp nutmeg, grated
- zest of ½ and juice of 1 lemon
- 200g spinach, tough stalks removed
- 100g Parmesan or Pecorino, grated
- 100ml olive oil
- salt and pepper

Method
Prep time:
10 min
PT10M
Cooking time:
20 min
PT20M
-
Step 1
Boil the spaghetti in salted water for 10 minutes. -
Step 2
While it is cooking, put the walnuts, pine nuts, basil, garlic, nutmeg, lemon zest and juice, half the spinach and half the Parmesan in a food processor. -
Step 3
Blitz, gradually pouring in the oil until it forms a rough paste. Season to taste. -
Step 4
Roughly chop the rest of the spinach leaves if they're large. -
Step 5
Drain the cooked pasta, keeping a ladle of the pasta cooking water. -
Step 6
Toss the pasta with the rest of the spinach, the pasta cooking water and enough pesto to coat. Toss together over a low heat to warm through and wilt the spinach. -
Step 7
Stir in the rest of the Parmesan, check the seasoning and serve, garnished with a few basil leaves.