Spaghetti with rocket and wal­nut pesto

Australian Women’s Weekly NZ - - WINTER WARMERS -

SERVES 6 PREP + COOK TIME 35 MIN­UTES

400g whole­meal spaghetti 470g broc­col­ini, trimmed, chopped coarsely 2 ta­ble­spoons olive oil 2 cloves gar­lic, crushed 400g baby spinach leaves 1 cup (240g) ri­cotta, crum­bled ½ cup (50g) wal­nuts, roasted, chopped coarsely

ROCKET AND WAL­NUT PESTO

60g rocket leaves 1 cup firmly packed fresh basil leaves ½ cup (50g) wal­nuts, roasted 2 cloves gar­lic, crushed 1 tea­spoon finely grated lemon rind ⅓ cup (25g) finely grated parme­san ½ cup (125ml) ex­tra vir­gin olive oil

1 Make Rocket and Wal­nut Pesto.

2 Cook pasta in a large pan of boil­ing salted wa­ter 10 min­utes or un­til al­most ten­der, adding broc­col­ini in last 2 min­utes. Re­serve ½ cup cook­ing wa­ter; drain pasta.

3 Mean­while, heat oil in a large saucepan over medium heat; cook gar­lic and spinach, stir­ring oc­ca­sion­ally, 2 min­utes or un­til just wilted. Sea­son. Stir in pasta, broc­col­ini, pesto and enough re­served cook­ing wa­ter to help com­bine sauce. 4 Serve pasta topped with ri­cotta and nuts.

ROCKET AND WAL­NUT 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.

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