Name: Pasta with pesto & fresh herbs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 500g bag pasta shapes; 100g bag baby spinach; 50g walnuts chopped; 50g bag wild rocket; small handful flat-leaf parsley leaves torn into fingertip-size pieces; small handful sage leaves torn into fingertip-size pieces; small handful chives snipped; some basil and tarragon, if you have any, torn into pieces; 4 tbsp good-quality olive oil; 100g parmesan or veggie alternative, grated; 50g toasted pine nuts; 2 garlic cloves roughly chopped; handful basil; handful flat-leaf parsley; 50ml olive oil

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Pasta with pesto & fresh herbs

Pasta with pesto & fresh herbs

John Torode

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Serves 5 - 6

Easy

Prep: 30 mins

Cook: 15 mins - 20 mins

A star rating of 3.3 out of 5.4 ratingsRate

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Grow your own herbs? Snip a good mixture of them for this very special pasta dish

Vegetarian

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Italian cookies & ice cream

A star rating of 4.1 out of 5.10 ratings

Ingredients

Nutrition

Units:

MetricUS

500g bag pasta

shapes
100g bag baby spinach
50g walnuts

chopped
50g bag wild rocket
small handful flat-leaf parsley

leaves torn into fingertip-size pieces
small handful sage

leaves torn into fingertip-size pieces
small handful chives

snipped
some basil

and tarragon, if you have any, torn into pieces
4 tbsp good-quality olive oil
100g parmesan

or veggie alternative, grated

For the pesto

50g toasted pine nuts
2 garlic cloves

roughly chopped
handful basil
handful flat-leaf parsley
50ml olive oil

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Nutrition: per serving

kcal748
fat40g
saturates8g
carbs79g
sugars4g
fibre5g
protein24g
salt0.49g

low

Method

step 1

Pound the pesto ingredients to a paste in a pestle and mortar or food processor.
step 2

Cook the pasta. Drain, return to the pan with the pesto and stir over a low-ish heat for 2-3 mins – not any longer or the sauce will go grey. Add the spinach and stir well for 1 min until it wilts. Add the walnuts, rocket, parsley, sage, chives, basil and tarragon, if using, and oil. Take off the heat and stir well before serving sprinkled with grated Parmesan.

Recipe from Good Food magazine, September 2010

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A star rating of 3.3 out of 5.4 ratings

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