Walnut + Za'atar Spaghetti

This zesty little number is toasty, lemony, rich and incredibly easy to whip up in a flash. Don't skimp on the cheese - it cuts through the acidity and makes this a quick big fat bowl of comfort you'll turn to again and again.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

01. Toast the walnuts in the dry frying pan over a medium-high heat for about 2 minutes until fragrant and releasing some of their oils. Tip out onto a chopping board and finely chop. Finely grate the cheese. Set both aside.

Step 2

02. Finely chop the garlic, then strip the leaves from the thyme sprigs. Heat the olive oil in the pan, add the garlic and thyme leaves and fry for 1-2 minutes until fragrant, but not golden.

Step 3

03. Pour in 1 litre of boiling water and add the spaghetti, ensuring the pasta is submerged. Cover with the lid and boil for 8-10 minutes, stirring occasionally, then remove the lid and continue to cook for 1-2 minutes until most of the liquid has been absorbed and the pasta is al dente.

Step 4

04. Zest the lemon into the pan, then squeeze in the juice. Add the toasted walnuts, zaatar, butter and grated cheese and toss vigorously to combine; season if needed.

Step 5

05. Serve with a sprinkle of extra za'atar and extra grated cheese.