Pasta with pesto & fresh herbs

Pasta with pesto & fresh herbs

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(3 ratings)

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Cooking time

Prep: 30 mins Cook: 15 mins - 20 mins

Skill level

Easy

Servings

Serves 5 - 6

Grow your own herbs? Snip a good mixture of them for this very special pasta dish

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
748
protein
24g
carbs
79g
fat
40g
saturates
8g
fibre
5g
sugar
4g
salt
0.49g
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Ingredients

  • 500g bag pasta shapes
  • 100g bag baby spinach
  • 50g walnuts, chopped
  • 50g bag wild rocket
  • small handful flat-leaf parsley, leaves torn into fingertip-size pieces
  • small handful sage, leaves torn into fingertip-size pieces
  • small handful chives, snipped
  • some basil and tarragon, if you have any, torn into pieces
  • 4 tbsp good-quality olive oil
  • 100g parmesan or veggie alternative, grated

For the pesto

  • 50g toasted pine nuts
  • 2 garlic cloves, roughly chopped
  • handful basil
  • handful flat-leaf parsley
  • 50ml olive oil

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Method

  1. Pound the pesto ingredients to a paste in a pestle and mortar or food processor.
  2. Cook the pasta. Drain, return to the pan with the pesto and stir over a low-ish heat for 2-3 mins – not any longer or the sauce will go grey. Add the spinach and stir well for 1 min until it wilts. Add the walnuts, rocket, parsley, sage, chives, basil and tarragon, if using, and oil. Take off the heat and stir well before serving sprinkled with grated Parmesan.

Recipe from Good Food magazine, September 2010

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Comments

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elizabethr's picture
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I'm a huge John Torode fan as his recipies are usually full of flavour and he's 'King' of pasta dishes but I found this one bland whilst using pretty expensive ingredients. Not one of his best.

charlei-w-hall's picture

i loved this recipe, i added some Cubetti Di Pancetta to make it a non-vegitarian dish and it was very good thankyou x

maxclark's picture
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Quite calorific but yummy thanks John!

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