Spaghetti with Spinach and Walnut Pesto

So from one extreme to another, no posts last week and three this week!  I just wanted to sneak this post in quickly before my weekly newsletter goes out tomorrow because this pasta dish is fantastic for a Friday night dinner.  We had it last weekend and it was a total winner with both Little Whisk and Mr. Whisk.  As with any pesto, this spinach version is really versatile, I had some leftover and served it on veggie burgers the next day which was also a great combination.    It would also be delicious served with some vegetable noodles if you are trying to avoid gluten.  

 Spaghetti with spinach and walnut pesto.

Spaghetti with spinach and walnut pesto.

RECIPE

Serves 4

Ingredients

Pesto:

100g Walnuts

50g Cashews

100g Spinach

2 Cloves of garlic

100ml Olive oil

Juice of 1/2 lemon

S&P

To serve:

400g Spaghetti

100g Sundried tomatoes, chopped.

Walnuts and spinach leaves to garnish

METHOD

  1. To make the spinach place the nuts, garlic, and lemon juice into a food processor and blitz for a few minutes.  With the blender still running slowly add the olive oil.  Season with salt and pepper to taste and continue to blend until you achieve your desired consistency.
  2. Cook your pasta to the packet instructions.
  3. Stir the pesto and sundried tomatoes into the hot spaghetti.
  4. Garnish with chopped walnuts and some spinach leaves to serve.

Seen here served with my Wheaten Bread recipe which you can find here.

 

 Spaghetti with spinach and walnut pesto.

Spaghetti with spinach and walnut pesto.