Name: Spinach and broccolini pasta with rocket and walnut pesto
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 6
Ingredients: Rocket and walnut pesto; 60 gram rocket (arugula) leaves; 1 cup firmly packed fresh basil leaves; 1/2 cup (50g) walnuts, roasted; 2 clove garlic, crushed; 1 teaspoon finely grated lemon rind; 1/3 cup (25g) finely grated parmesan; 1/2 cup (125ml) extra virgin olive oil; Spinach and broccolini pasta; 400 gram wholemeal spaghetti; 470 gram broccolini, trimmed, cut into 4cm lengths; 2 tablespoon olive oil; 2 clove garlic, crushed; 400 gram baby spinach; 1 cup (240g) ricotta, crumbled; 1/2 cup (50g) walnuts, roasted, chopped coarsely

Ingredients

Rocket and walnut pesto

60 gram rocket (arugula) leaves

1 cup firmly packed fresh basil leaves

1/2 cup (50g) walnuts, roasted

2 clove garlic, crushed

1 teaspoon finely grated lemon rind

1/3 cup (25g) finely grated parmesan

1/2 cup (125ml) extra virgin olive oil

Spinach and broccolini pasta

400 gram wholemeal spaghetti

470 gram broccolini, trimmed, cut into 4cm lengths

2 tablespoon olive oil

2 clove garlic, crushed

400 gram baby spinach

1 cup (240g) ricotta, crumbled

1/2 cup (50g) walnuts, roasted, chopped coarsely

Method

1.Make pesto: Process rocket, basil, nuts, garlic, rind, cheese and 1 tablespoon of the oil until roughly chopped. With motor operating, add remaining oil in a thin, steady stream until mixture is smooth. Season to taste.

2.Bring a large saucepan of salted water to the boil. Cook pasta for 10 minutes or until almost tender, adding broccolini in last 2 minutes of cooking. Drain well; reserve 1/2 cup cooking water.

3.Heat oil in a large saucepan over medium heat; cook garlic and spinach, stirring occasionally, for 2 minutes or until just wilted. Season. Add pasta, broccolini, pesto and enough reserved cooking water to help combine the sauce.

4.Serve pasta topped with ricotta and nuts.

If you like, you can use almonds instead of the walnuts in the pesto.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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