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Pasta with pesto & fresh herbs

Pasta with pesto & fresh herbs

A star rating of 3.3 out of 5.4 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook: -
  • Easy
  • Serves 5 - 6

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

  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal748
fat40g
saturates8g
carbs79g
sugars4g
fibre5g
protein24g
low insalt0.49g
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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

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
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