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For the pesto

Nutrition: per serving

  • kcal748
  • fat40g
  • saturates8g
  • carbs79g
  • sugars4g
  • fibre5g
  • protein24g
  • salt0.49g
    low
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Method

  • step 1

    Pound the pesto ingredients to a paste in a pestle and mortar or food processor.

  • step 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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Overall rating

A star rating of 3.3 out of 5.4 ratings

elizabethr

A star rating of 1 out of 5.

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

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

A star rating of 5 out of 5.

Quite calorific but yummy thanks John!

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