Spinach Walnut Pesto Linguine
INGREDIENTS
- 400g linguine
- 120g baby spinach
- 40g basil
- 60g walnuts, toasted
- 1 lemon, zest only
- 1 small garlic clove
- 5 tbsp olive oil
- 2 tbsp nutritional yeast
NUTRITION
Per serving
510
Calories
15g
Protein
70g
Carbs
20g
Fats
METHOD
1
Cook the pasta
Boil linguine in well-salted water until just shy of al dente.
2
Make the pesto
Blitz spinach, basil, walnuts, lemon zest, garlic, oil, yeast and salt to a vivid green pesto.
3
Loosen
Whisk in a couple of tablespoons of pasta water to make a sauce that coats easily.
4
Toss off the heat
Drain pasta, return to the pan off the heat and toss with pesto. Reheat for thirty seconds before serving.
VEG.ARMY TIP
Always make pesto away from heat — the basil keeps its colour.
