How to make walnut, mint and pesto pasta topped with tenderstem

This speedy pasta dish with pesto, parmesan and walnut gets extra freshness from mint leaves. A perfect weekday lunch

Walnut pesto with tenderstem and wholewheat spaghetti

Preparation time: 15 mins

Serves 2

140g wholewheat spaghetti 
100g tenderstem broccoli 
½ garlic clove
25g walnuts, toasted, plus a few extra to garnish
10g basil
10g fresh mint leaves 
Pinch of salt 
25g parmesan
4 tbsp extra virgin olive oil
1 small courgette, spiralised

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.

Recipe from Californiawalnuts.uk