California Walnut Pesto with Tenderstem and Whole Wheat Spaghetti

Preparation Time: 15 minutes

Serves: 2

What You’ll Need:

  • 140g whole wheat 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 vegetarian parmesan
  • 4 tbsp extra virgin olive oil
  • 1 small courgette spiralized

What To Do:

  • 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.

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