Spinach and Walnut Pasta
A raw pesto of spinach, walnuts and basil blitzed and tossed through spaghetti — no cooking beyond the pasta.
Servings 2 people
Ingredients
- 100 g fresh spinach half roughly chopped
- 60 ml olive oil
- 0.5 lemon zested and juiced
- 2 cloves garlic peeled
- 25 g walnuts toasted
- 50 g Parmesan cheese
- 20 g fresh basil
- 180 g spaghetti or other pasta
Instructions
- Cook the pasta according to instructions until al dente, probably about 10 minutes.
- Put half the spinach, olive oil, lemon zest and juice, garlic cloves, toasted walnuts, half the parmesan, basil leaves into a food processor. Blitz until it forms a rough paste and add salt and pepper as appropriate.
- Once the pasta is done drain but reserve a splash of the cooking water. Mix the pesto through the pasta along with the chopped spinach. Serve and garnish with the remaining parmesan.