Spaghetti with spinach & walnut pesto

Spaghetti with spinach & walnut pesto

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(12 ratings)

Prep: 15 mins Cook: 15 mins


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

  • kcal414
  • fat11g
  • saturates1g
  • carbs68g
  • sugars13g
  • fibre9g
  • protein15g
  • salt0.4g
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  • 1 garlic clove, crushed
  • 50g walnuts, roughly chopped



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

  • small bunch mint, roughly chopped



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

  • small punch parsley, roughly chopped



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

  • zest and juice 1 lemon



    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


  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.

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Comments (14)

acurrymancalledr's picture

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

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

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

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

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

kwhite_uk's picture

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

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

Made this adding a little olive oil to the 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

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 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

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

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

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