Pasta with pesto & fresh herbs

Pasta with pesto & fresh herbs

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(3 ratings)

Prep: 30 mins Cook: 15 mins - 20 mins

Easy

Serves 5 - 6
Grow your own herbs? Snip a good mixture of them for this very special pasta dish

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

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

  • 500g bag pasta shapes
    Pasta

    Pasta

    pah-stah

    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 100g bag baby spinach
  • 50g walnuts, chopped
    Walnuts

    Walnut

    wall-nut

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

  • 50g bag wild rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • small handful flat-leaf parsley, leaves torn into fingertip-size pieces
    Parsley

    Parsley

    par-slee

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

  • small handful sage, leaves torn into fingertip-size pieces
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • small handful chives, snipped
  • some basil and tarragon, if you have any, torn into pieces
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • 4 tbsp good-quality olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 100g parmesan or veggie alternative, grated
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

For the pesto

  • 50g toasted pine nuts
  • 2 garlic cloves, roughly chopped
  • handful basil
    Basil

    Basil

    ba-zil

    Most closely associated with Mediterranean cooking but also very prevalent in Asian food, the…

  • handful flat-leaf parsley
    Parsley

    Parsley

    par-slee

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

  • 50ml olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

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.

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Comments, questions and tips

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elizabethr
11th Sep, 2010
1.05
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
30th Aug, 2010
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
30th Aug, 2010
5.05
Quite calorific but yummy thanks John!
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