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Pasta with pesto & fresh herbs

Ingredients

  1. Step 1 500g bag pasta shapes
  2. Step 2 100g bag baby spinach
  3. Step 3 50g walnuts , chopped
  4. Step 4 50g bag wild rocket
  5. Step 5 small handful flat-leaf parsley , leaves torn into fingertip-size pieces
  6. Step 6 small handful sage , leaves torn into fingertip-size pieces
  7. Step 7 small handful chives , snipped
  8. Step 8 some basil and tarragon, if you have any, torn into pieces
  9. Step 9 4 tbsp good-quality olive oil
  10. Step 10 100g parmesan or veggie alternative, grated
  11. Step 11 50g toasted pine nuts
  12. Step 12 2 garlic cloves , roughly chopped
  13. Step 13 handful basil
  14. Step 14 handful flat-leaf parsley
  15. Step 15 50ml olive oil
Pasta with pesto & fresh herbs
Calories: 748 Carbohydrate: 79 g Protein: 24 g Fat: 40 g
Cook time: 50 minutes Prep time: 30 minutes Total time: 80 minutes Servings: 6

TAGS

Dinner Main course Pastum Italian Josh Eagleton 30-60 minute 6 serving 800 kcal or less Baby spinach Easy Grow your own Herb sauce Herby pastum Homegrown herb Homemade pesto Italian John Torode John Torode Main Parmesan Pastum Pastum Pesto Vegetarian Walnut Walnut

Directions

  1. Step 1 Pound the pesto ingredients to a paste in a pestle and mortar or food processor.
  2. Step 2 Cook the pasta. Drain, return to the pan with the pesto and stir over a low-ish heat for 2-3 mins - not any longer or the sauce will go grey. Add the spinach and stir well for 1 min until it wilts. Add the walnuts, rocket, parsley, sage, chives, basil and tarragon, if using, and oil. Take off the heat and stir well before serving sprinkled with grated Parmesan.