Menu
Spaghetti with spinach & walnut pesto

Spaghetti with spinach & walnut pesto

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 15 mins Cook: 15 mins

Easy

Serves 4
Get the feel-good factor with this superhealthy spaghetti dish and try a new variation of classic pesto

Nutrition and extra info

  • Vegetarian
  • Healthy

Nutrition per serving

  • kcalories414
  • fat11g
  • saturates1g
  • carbs68g
  • sugars13g
  • fibre9g
  • protein15g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 1 garlic clove, crushed
  • 50g walnuts, roughly chopped

    Walnut

    wall-nut

    Walnuts are one of the most popular and versatile of all nuts. When picked young, they're…

  • small bunch mint, roughly chopped

    Mint

    mi-nt

    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • small punch parsley, roughly chopped

    Parsley

    par-slee

    One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…

  • zest and juice 1 lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 350g wholeweat spaghetti
  • 50g raisins
  • 100g bag baby spinach leaves

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (14)

acurrymancalledr's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very honest review here. I have a very varied pallette and not very fussy at all, and this sounded very tasty indeed on first glance. But the end result was incredibly bland dish, even with a good amount of extra lemon juice. The raisins absolutely did not go with it, I had to pick them out. Deeply unsatisfying.

yellowpea's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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

kwhite_uk's picture
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

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.

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
  • 1
  • 2
  • 3
  • 4
  • 5

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
  • 1
  • 2
  • 3
  • 4
  • 5

Good dish, I would however leave out the lemon and add oil instead.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…

Skills & know how

As well as helping you decide what to cook we can also help you to cook it. From tips on cookery techniques to facts and information about health and nutrition, we’ve a wealth of foodie know how for you to explore.

About BBC Good Food

We’re all about good recipes, and about quality home cooking that everyone can enjoy. Whether you’re looking for some healthy inspiration or learning how to cook a decadent dessert, we’ve trustworthy guidance for all your foodie needs.

Our recipes

All our recipes are tested thoroughly by us to make sure they’re suitable for your kitchen at home. We know many of you are concerned about healthy eating, so we send them to a qualified nutritionist for thorough analysis too.

Tell us what you think…

Love the new look or think we’ve missed the mark? We want to hear your thoughts – good and bad – to make sure we make the new website as useful as possible.

Magazine

Subscribe to BBC Good Food magazine and get triple-tested recipes delivered to your door, every month.

Events

Discover the dates and details of all the BBC Good Food Shows.

On TV

See your favourite chefs on Sky Channel 247, Virgin TV 260 and find their recipes at goodfoodchannel.co.uk

Good Food Apps

Download the BBC Good Food Recipes, tips & cooking tools app and get good food on the go.