• Lucy Tomlinson

Simple but a classic. Pesto Pasta!

Updated: Jun 28, 2020

This dish is super simple to make, absolutely delicious and affordable (A win win!). It's so versatile whether you want to add in cherry tomatoes and have it for a fresh lunch dish or add soy glazed salmon on top for dinner it can be enjoyed at any point during the day! Perfectly delicious on its own however I added extra feta, parmesan and walnuts on top for extra creaminess and texture!

Recipe (Serves 2)

What you will need...

150g spaghetti

15g walnuts

10g parmesan

10g fetta

salt and pepper

Pesto Ingredients:

1 crushed garlic

1/2 juice of lemon

40g basil (large handful leaves)

25g pine nuts

10g parmesan (Dont include if you want vegan pesto!)

75ml olive oil

Step-by Step

  1. Cook your spaghetti for 9-12 minutes, until aldente. (I usually test this by taking off a small amount of spaghetti and throwing it onto the fridge, if it sticks it's cooked, if it bounces off it will need a few more mins!!)

  2. Whilst your spaghetti is cooking toast your pine nuts for 5-10 mins on a medium heat until golden.

  3. Add the pine nuts to a small blender with all the pesto ingredients and blitz until smooth, season to taste then add salt and pepper.

  4. Drain the spaghetti when cooked and add back to the saucepan with the pesto on a low heat.

  5. Serve with crumbled fetta, parmesan shavings, walnuts pieces and an extra drizzle of olive oil.

  6. Enjoy!!! Tag @lucys_lunches on your instagram stories for a chance to feature xx

#vegetarian #nutritious

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