California Walnut pesto with Tenderstem and wholewheat spaghetti
This California Walnut pesto with Tenderstem and wholewheat spaghetti recipe is packed with fibre and will keep the whole family happy. It’s perfect for lunch or a quick, simple dinner option.
Preparation time: 15 mins
Ingredients (serves 2)
140g whole wheat spaghetti
100g tenderstem broccoli
½ garlic clove
25g California walnuts, toasted, plus a few extra to garnish
10g basil
10g fresh mint leaves
Pinch of salt
25g vegetarian parmesan
4tbsp extra virgin olive oil
1 small courgette, spiralized
Method
Cook the pasta in plenty of salted boiling water according to the packet instructions, adding in the broccoli towards the end of the cooking time.
Meanwhile grind the garlic, walnuts, basil, mint and salt in a pestle and mortar until you have smooth paste.
Grate in the parmesan, then stir in the extra virgin olive oil, adjusting the seasoning to taste.
Drain the pasta and Tenderstem, setting aside 1 cup of the cooking water.
Add a little of the pasta water to the pesto to loosen the mixture to a good consistency.
Toss the pasta with the spiralized courgette allowing the residual heat to wilt it slightly, mix in the pesto, and sprinkle over a few extra chopped walnuts to serve.
Feeling inspired? Check out our ultimate guide to nutrition or this California Walnut and and apricot crumble pie.
