Wednesday, 7 April 2010

Linguine with spinach and walnut pesto

Serves 2

150-200g linguine (or your favourite pasta)
handful of walnuts
2 handfuls fresh baby spinach
1 garlic clove, peeled
2 tbsp olive oil
4 tbsp grated parmesan cheese
freshly ground pepper
pinch of freshly grated nutmeg

Boil enough water in a pan big enough to cook pasta. Meanwhile prepare the pesto.

Place walnuts, spinach, olive oil, garlic, 2 tbsp parmesan, pinch of salt, pepper and nutmeg in a food processor and mix until smooth paste. Add 4 tbsp water from the pasta pan and mix for few seconds.

Cook the pasta al dente, drain, return to the pan and add pesto. Mix well until all pasta is covered in pesto.

Divide between two plates and sprinkle with the remaining parmesan. Serve immediately.

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