Corporate Catering Services | September ~ Spinach and Broccolini Pasta with Rocket and Walnut Pesto
Vegetarian Pasta Recipe
Spinach, Broccolini, Pasta
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September ~ Spinach and Broccolini Pasta with Rocket and Walnut Pesto

  |   Seasonal Dish of the Month

Ingredients

Rocket and walnut pesto

60 g rocket (arugula) leaves

1 cup firmly packed fresh basil leaves

1/2 cup(50g) walnuts, roasted

2 cloves garlic, crushed

1 tsp finely grated lemon rind

1/3 cup(25g) finely grated parmesan

1/2 cup(125ml) extra virgin olive oil

Spinach and broccolini pasta

400 g wholemeal spaghetti

470 g broccolini, trimmed, cut into 4cm lengths

2 tbsp olive oil

2 cloves garlic, crushed

400 g baby spinach

1 cup (240g) ricotta, crumbled

1/2 cup (50g) walnuts, roasted, chopped coarsely

Spinach and Broccolini pasta  corporate catering services -

Method

Make 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.

Bring a large saucepan of salted water to the boil. Cook pasta for 10 minutes or until almost tender, adding broccolini in last 2 minutes of cooking. Drain well; reserve 1/2 cup cooking water.

Heat oil in a large saucepan over medium heat; cook garlic and spinach, stirring occasionally, for 2 minutes or until just wilted. Season. Add pasta, broccolini, pesto and enough reserved cooking water to help combine the sauce.

Serve pasta topped with ricotta and nuts.