Spinach and broccolini pasta with rocket and walnut pesto
The walnuts in this divine homemade pesto offer a veritable array of antioxidant and anti-inflammatory nutrients. Plus, it tastes incredible tossed through this tasty vegetarian pasta dish.
- 18 mins preparation
- 12 mins cooking
- Serves 6
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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
Spinach and broccolini pasta with rocket and walnut pesto
- 1Make 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.
- 2Bring 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.
- 3Heat 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.
- 4Serve pasta topped with ricotta and nuts.
Notes
If you like, you can use almonds instead of the walnuts in the pesto.
