Spinach and Walnut Pesto Pasta

Method

• To make the pesto -

  • Heat a small frypan on medium-low heat and add the walnuts. Toss for about 2 minutes, until the nuts are fragrant and toasted. Remove from heat immediately.

  • Squeeze out any excess liquid from the defrosted spinach.

  • Add the walnuts, garlic, oil and 80ml (1/3 cup) of water to a blender or food processor and blend until smooth.

  • Next add the spinach and salt and blend until smooth. If the mixture is too thick, add another splash of water.

  • Pour the pesto into a bowl and stir through the lemon zest and half the lemon juice. Taste, and if needed season with more salt.

• Meanwhile, bring a large pot of salted water to the boil, add the pasta and cook according to packet instructions, until al dente.

• Drain the pasta, retaining 1 cup of pasta water.

• In a mixing bowl add the spinach pesto to the drained pasta, along with a good drizzle of olive oil and enough pasta cooking water to loosen everything up.

• Season with sea salt and black pepper.

• To serve, sprinkle with red chilli flakes, squeeze over the remaining lemon juice and sprinkle with finely grated parmesan

Notes