2 bunches of asparagus, cut into 4cm pieces
60g Parmesan, grated, plus extra to serve
1 tbsp capers
Zest and juice of 1 lemon
1 garlic clove, crushed
45g walnuts, toasted
100g baby spinach leaves
2 tbsp extra-virgin olive oil
375g wholegrain spaghetti
- Bring a large saucepan of salted water to the boil over high heat. Cook one bunch of asparagus for three minutes or until tender. Remove with a slotted spoon. Refresh under cold running water.
- Process the cooked asparagus, Parmesan, capers, lemon zest, lemon juice, garlic, half of the walnuts and half of the spinach in a food processor until finely chopped. With the motor running, add the oil until smooth and combined. Season well.
- Cook the pasta in the pan, adding the remaining asparagus for the last minute of cooking time, or until al dente. Drain, reserving 100ml of the cooking water.
- Return pasta mixture and reserved cooking water to the saucepan. Add the pesto and remaining spinach. Toss to combine. Divide among bowls and sprinkle with remaining walnuts and extra Parmesan.
Per serving: 515kcals, 19g fat (3.6g saturated), 70.3g carbs (2.6g sugars), 23.1g protein, 11.6g fibre, 0.226g sodium
TEST KITCHEN TIP
Mix up the pesto ingredients to suit your own preferences. Try using a different hard cheese, such as Grana Padano or Percorino, or go for an Irish version such as Durrus. Don’t like walnuts? Swap in pine nuts, hazelnuts, or cashews.