Spaghetti with Walnut Spinach Pesto
Ingredients400 g spaghetti
100 g young spinach leaves
½ bunch of flat-leaf parsley
60 g walnuts
1 clove of garlic
100 g SUNSWEET prunes
80 ml olive oil
100 g fresh Parmesan cheese, grated
Salt & pepper
- Cook the pasta according to package directions.
- For the pesto, finely chop spinach and parsley. Roast walnuts in a pan without oil. Peel and coarsely chop garlic. Cut prunes into small cubes.
- Combine spinach and parsley with walnuts, garlic, and oil in a bowl and mix gently. Fold Parmesan and prunes under the mixture. Season with salt and pepper.
- Drain pasta, mix with the pesto and serve immediately with coarse pepper and Parmesan.
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