Nutrition balance score
Great
Glycemic Index
47
Low
Glycemic Load
30
High
Nutrition per serving
Calories652.8 kcal (33%)
Total Fat37.2 g (53%)
Carbs64.1 g (25%)
Sugars3.5 g (4%)
Protein25.4 g (51%)
Sodium649.3 mg (32%)
Fiber11.5 g (41%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
Instructions
Step 1
Put the pasta onto boil in salted water because you need to collect a good cup of that silky pasta water.
Step 2
Cook until al dente, drain keeping a cup of the pasta water to one side.
Step 3
Blanch the spinach into boiling water for 30 seconds then plunge into an ice bath. Squeeze out he excess water and then place it into a powerful blender.
Step 4
Add 60g goats cheese, 1 tbsp of olive oil, 1-2 tbsp of grated parmesan, 1-2 tbsp of pasta water, garlic, lemon zest, walnuts, 20g fresh basil and 2tbsp chopped chives and blitz until smooth and vibrant green. Taste and season with salt and pepper.
Step 5
Place the pesto into a pan with the warm pasta, adding a little pasta water to loosen until it's glossy and coats the pasta without being claggy.
Step 6
Grate in a little extra parmesan and add a final flurry of seasoning to taste.
Step 7
Serve with fresh basil scattered over the top and some crushed toasted walnuts.
Step 8
Pair with a protein of choice.
Notes
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