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Walnut & Mint Pesto with Wholewheat Spaghetti

With California walnut pesto and wholewheat 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.

Nutritional info

2502 kJ Energy
599 kcal Energy
36.6 g Fat
6.9 g Sat.fats
51.7 g Carbs
5.1 g Tot.Sugars
11.5 g Fibre
18.8 g Protein
0.35 g Salt

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ingredientsingredients

  • 140g wholewheat spaghetti
  • 100g tenderstem broccoli
  • ½ garlic clove
  • 25g California 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, spiralized

methodsmethod

  1. 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.
  2. Meanwhile grind the garlic, walnuts, basil, mint and salt in a pestle and mortar until you have smooth paste.
  3. Grate in the parmesan, then stir in the extra virgin olive oil, adjusting the seasoning to taste.
  4. Drain the pasta and tenderstem, setting aside 1 cup of the cooking water.
  5. Add a little of the pasta water to the pesto to loosen the mixture to a good consistency.
  6. 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.