Spaghetti with spinach & walnut pesto
- Jenny White
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Serves 4
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 3.2 out of 5.16 ratingsRate
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Get the feel-good factor with this superhealthy spaghetti dish and try a new variation of classic pesto
Healthy
Vegetarian
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Winter fruit salad
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Ingredients
Nutrition
Units:
MetricUS
-
1 garlic clove
crushed
-
50g walnuts
roughly chopped
-
small bunch mint
roughly chopped
-
small punch parsley
roughly chopped
-
zest and juice 1 lemon
-
350g wholeweat spaghetti
-
50g raisins
-
100g bag baby spinach
leaves
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Nutrition: per serving
-
kcal414
-
fat11g
-
saturates1g
-
carbs68g
-
sugars13g
-
fibre9g
-
protein15g
-
salt0.4g
low
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Method
-
step 1
Whizz the garlic, walnuts, herbs, lemon zest and juice with some seasoning in a food processor until finely chopped.
-
step 2
Cook the spaghetti following pack instructions, then drain reserving a little of the cooking water. Return to the pan and stir in the pesto, raisins and spinach with a splash of cooking water. Serve with a drizzle of extra virgin olive oil, if you like.
Recipe from Good Food magazine, September 2011
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A star rating of 3.2 out of 5.16 ratings
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