How to make walnut, mint and pesto pasta topped with tenderstem

This speedy pasta dish with pesto, parmesan and walnut gets extra freshness from mint leaves. A perfect weekday lunch

Friday 18 May 2018 16:10 BST
Comments

Your support helps us to tell the story

From reproductive rights to climate change to Big Tech, The Independent is on the ground when the story is developing. Whether it's investigating the financials of Elon Musk's pro-Trump PAC or producing our latest documentary, 'The A Word', which shines a light on the American women fighting for reproductive rights, we know how important it is to parse out the facts from the messaging.

At such a critical moment in US history, we need reporters on the ground. Your donation allows us to keep sending journalists to speak to both sides of the story.

The Independent is trusted by Americans across the entire political spectrum. And unlike many other quality news outlets, we choose not to lock Americans out of our reporting and analysis with paywalls. We believe quality journalism should be available to everyone, paid for by those who can afford it.

Your support makes all the difference.

Walnut pesto with tenderstem and wholewheat spaghetti

Preparation time: 15 mins

Serves 2

140g wholewheat spaghetti 
100g tenderstem broccoli 
½ garlic clove
25g walnuts, toasted, plus a few extra to garnish
10g basil
10g fresh mint leaves 
Pinch of salt 
25g parmesan
4 tbsp extra virgin olive oil
1 small courgette, spiralised

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.

Recipe from Californiawalnuts.uk

Join our commenting forum

Join thought-provoking conversations, follow other Independent readers and see their replies

Comments

Thank you for registering

Please refresh the page or navigate to another page on the site to be automatically logged inPlease refresh your browser to be logged in