Spaghetti with spinach & walnut pesto

Spaghetti with spinach & walnut pesto

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(10 ratings)

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Cooking time

Prep: 15 mins Cook: 15 mins

Skill level

Easy

Servings

Serves 4

Get the feel-good factor with this superhealthy spaghetti dish and try a new variation of classic pesto

Nutrition and extra info

Additional info

  • Vegetarian
  • Healthy
Nutrition info

Nutrition per serving

kcalories
414
protein
15g
carbs
68g
fat
11g
saturates
1g
fibre
9g
sugar
13g
salt
0.4g

Ingredients

  • 1 garlic clove, crushed
  • 50g walnuts, roughly chopped
  • small bunch mint, roughly chopped
  • small punch parsley, roughly chopped
  • zest and juice 1 lemon
  • 350g wholeweat spaghetti
  • 50g raisins
  • 100g bag baby spinach leaves

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Method

  1. Whizz the garlic, walnuts, herbs, lemon zest and juice with some seasoning in a food processor until finely chopped.
  2. Cook the spaghetti following pack instructions, then drain reserving a little of the cooking water. Return to the pan and stir in the pesto, raisins and spinach with a splash of cooking water. Serve with a drizzle of extra virgin olive oil, if you like.

Recipe from Good Food magazine, September 2011

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Comments

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yellowpea's picture
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Not bad at all. I don't do raisins so left them out. I only made this for myself so I didn't measure anything for the pesto. I probably halved the ratio of walnuts but added a handful of grated gran padano. I really enjoyed this pesto, much more affordable than anything with pine nuts.

Made with standard tagliatelle (not wholewheat). I think the spinach is redundant and the dish is fine without, but a nice alternative might be some ribbons of courgette.

bethocallaghan's picture
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Though the pesto was going to be too lemony so I let it down with some olive oil but mixed into the pasta it was a little bland - somehow the lemon does overpower the herbs - it was ok - not amazing - definitely not grey though.

drfabio's picture
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I thought this was pretty good, but it definitely needed oil (the pasta stuck together because the sauce was dry) and a good helping of parmesan/grana padano! I was concerned about the raisins but I ended up using big plump ones which were lovely - so much better than those hard dry tiny ones. I'm not sure how it turned out grey for people though - mine was lovely and green from all the herbs and spinach!

moggymoo999's picture
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Didn't enjoy this at all and wouldn't make it again when normal homemade pesto is much much nicer!

kwhite_uk's picture
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This recipe was somewhat lacking, I added the following and it tasted so much better:

50g of grated parmesan
2 tablespoons of Olive Oil
1 extra garlic clove

I added generous amounts of sea salt (about 1 big pinch) & black pepper (10 twists of a grinder) as it definitely needs these...

The dish is a little uninspiring to look at, especially with the whole wheat spaghetti, I would add some roasted red peppers to the dish to give it colour.

zoe7284's picture
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I added a little oil, as suggested and found this to be nice. I served it with a tomato red onion and beetroot salad which provided a good contrast to liven the meal up.

fairy_gem's picture
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Made this adding a little olive oil to the pesto...it was ok. Flavours tasted wrong somehow and the sauce was a little grey...not the best I've found on goodfood, husband enjoyed tho, although he eats anything.

petergrace's picture
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I made this despite my concerns beforehand that the combinations of ingredients might not work well together. Unfortunately my instincts turned out to be true - this dish just does not deliver a satisfying experience; the combined flavours were actually quite unpleasant!

martinyarnit's picture

I like these pesto variations. I have a parsley and almond pesto to accompany broad bean gnocchi on www.tasteforbologna.blogspot.com Recently in Bologna at Eataly I had an almond hummus - they called it - which had the consistency of hummus but was pesto in another form.

vishal2206's picture

tasty..

bluejay's picture

I am not fond of walnuts so I roasted some pecans under the grill and used then instead. Like Enright78 I added some olive oil to the pesto, plus a drop of sesame oil. Result - lovely quick supper dish, all gone in minutes!

enright78's picture
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Tried this last might, pleasantly surprised at how tasty it was. I also added a little olive oil to the pesto, but left the lemon in, it works really well with the mint. The tip about adding pasta cooking water gives a lovely sauce. Good low fat supper.

camilla_johnsen's picture
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Good dish, I would however leave out the lemon and add oil instead.

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