Riverford Spaghetti with spinach & walnut pesto
A dish that is quickly and easily prepared. Excellent for using up all of those extra little bits lying around the kitchen.
Prep 10 mins
Cook 12 mins
400g wholewheat spaghetti
30g walnut pieces & 20g pine nuts, toasted in a dry frying pan for 1 min
50g fresh basil leaves, plus a few extra for garnishing
2 cloves garlic
¼ tsp freshly grated nutmeg
zest of ½ & juice of 1 lemon
200g spinach, tough stalks removed
100g grated parmesan or pecorino
100ml good olive oil
Boil the spaghetti in salted water for 10 mins.
While it is cooking, put the walnuts, pine nuts, basil, garlic, nutmeg, lemon zest and juice, half the spinach and half the parmesan in a food processor.
Blitz, gradually pouring in the oil until it forms a rough paste.
Season to taste.
Roughly chop the rest of the spinach leaves if they’re large.
Drain the cooked pasta, keeping a ladle of the pasta cooking water.
Toss the pasta with the rest of the spinach, the pasta cooking water and enough pesto to coat.
Toss together over a low heat to warm through and wilt the spinach.
Stir in the rest of the parmesan, check the seasoning and serve, garnished with a few basil leaves.
Riverford delivers award-winning organic food fresh from the farm, straight to your door. Riverford have been growing organic produce for almost 25 years. Choose from a range of weekly organic essentials like eggs, milk, meat, juice and cereal, and even wine and chocolate when you need a treat. Delivery is free and you don’t need to be at home. There are plenty more great recipes on Riverford Organic Farm’s recipe page.
Original content by Kirsty Hale
Edited by Kyle Samueltagsorganic foodrecipe