Spaghetti with lighter pesto


  • 3 tbsp extra virgin olive oil
  • 230 g wholewheat spaghetti
  • 60 g fresh basil leaves, plus extra to garnish
  • 3 tbsp walnut pieces
  • 3 tbsp parmesan, grated
  • 2 cloves garlic, peeled
  • 1 tbsp fresh lemon juice

1. In a large pot of salted boiling water, cook spaghetti until al dente according to the packet instructions.2. Meanwhile, in a food processor combine the basil, walnuts, parmesan, garlic, lemon juice and 3 tablespoons of water. Season with salt and pepper and purée until a paste forms.3. With t...

View full recipe at SpringPad


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