Italian cookies & ice cream
A super-simple way to try out Italian amaretti biscuits
Pasta with pesto & fresh herbs
- Preparation and cooking time
- Prep:
- Cook: -
- Easy
- Serves 5 - 6
Skip to ingredients
- 500g bag pastashapes
- 100g bag baby spinach
- 50g walnutschopped
- 50g bag wild rocket
- small handful flat-leaf parsleyleaves torn into fingertip-size pieces
- small handful sageleaves torn into fingertip-size pieces
- small handful chivessnipped
- some basiland tarragon, if you have any, torn into pieces
- 4 tbsp good-quality olive oil
- 100g parmesanor veggie alternative, grated
For the pesto
- 50g toasted pine nuts
- 2 garlic clovesroughly chopped
- handful basil
- handful flat-leaf parsley
- 50ml olive oil
Nutrition: per serving
- kcal748
- fat40g
- saturates8g
- carbs79g
- sugars4g
- fibre5g
- protein24g
- salt0.49glow
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.
