California Walnut Pesto with Tenderstem and Whole Wheat Spaghetti
With California walnut pesto and whole wheat spaghetti, this easy pasta dish is packed with fibre and will keep the whole family happy - perfect for lunch or a quick, simple dinner option.
Prep Time 15 minutesminutes
Servings 2People
Calories 599kcal
Ingredients
140gwhole wheat spaghetti
100gtenderstem broccoli
½garlic clove
25gCalifornia walnutstoasted, plus a few extra to garnish
10gbasil
10gfresh mint leaves
Pinchof salt
25gvegetarian parmesan
4tbspextra virgin olive oil
1small courgettespiralized
Instructions
Cook the pasta in plenty of salted boiling water according to the packet instructions, adding in the broccoli towards the end of the cooking time.
Meanwhile grind the garlic, walnuts, basil, mint and salt in a pestle and mortar until you have smooth paste.
Grate in the parmesan, then stir in the extra virgin olive oil, adjusting the seasoning to taste.
Drain the pasta and tenderstem, setting aside 1 cup of the cooking water.
Add a little of the pasta water to the pesto to loosen the mixture to a good consistency.
Toss the pasta with the spiralized courgette allowing the residual heat to wilt it slightly, mix in the pesto, and sprinkle over a few extra chopped walnuts to serve.