Name: Spinach and broccolini pasta with rocket and walnut pesto
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Yield: 6
Ingredients: Rocket and walnut pesto; 60 gram rocket (arugula) leaves; 1 cup firmly packed fresh basil leaves; 1/2 cup (50g) walnuts, roasted; 2 clove garlic, crushed; 1 teaspoon finely grated lemon rind; 1/3 cup (25g) finely grated parmesan; 1/2 cup (125ml) extra virgin olive oil; Spinach and broccolini pasta; 400 gram wholemeal spaghetti; 470 gram broccolini, trimmed, cut into 4cm lengths; 2 tablespoon olive oil; 2 clove garlic, crushed; 400 gram baby spinach; 1 cup (240g) ricotta, crumbled; 1/2 cup (50g) walnuts, roasted, chopped coarsely

Spinach and broccolini pasta with rocket and walnut pesto

The walnuts in this divine homemade pesto offer a veritable array of antioxidant and anti-inflammatory nutrients. Plus, it tastes incredible tossed through this tasty vegetarian pasta dish.

Serves 6

Prep

18M

Cook

12M

Total

30M

Ingredients

Rocket and walnut pesto

60 gram rocket (arugula) leaves

1 cup firmly packed fresh basil leaves

1/2 cup (50g) walnuts, roasted

2 clove garlic, crushed

1 teaspoon finely grated lemon rind

1/3 cup (25g) finely grated parmesan

1/2 cup (125ml) extra virgin olive oil

Spinach and broccolini pasta

400 gram wholemeal spaghetti

470 gram broccolini, trimmed, cut into 4cm lengths

2 tablespoon olive oil

2 clove garlic, crushed

400 gram baby spinach

1 cup (240g) ricotta, crumbled

1/2 cup (50g) walnuts, roasted, chopped coarsely

Method

1.Make pesto: Process rocket, basil, nuts, garlic, rind, cheese and 1 tablespoon of the oil until roughly chopped. With motor operating, add remaining oil in a thin, steady stream until mixture is smooth. Season to taste.

2.Bring a large saucepan of salted water to the boil. Cook pasta for 10 minutes or until almost tender, adding broccolini in last 2 minutes of cooking. Drain well; reserve 1/2 cup cooking water.

3.Heat oil in a large saucepan over medium heat; cook garlic and spinach, stirring occasionally, for 2 minutes or until just wilted. Season. Add pasta, broccolini, pesto and enough reserved cooking water to help combine the sauce.

4.Serve pasta topped with ricotta and nuts.