This is great way of getting plenty of essential fatty acids and greens into an all time favourite. As the pesto is not cooked these wonderful nutrients are preserved. A quick and easy recipe, use the quantity and type of pasta to suit your diet or even try courgetti spaghetti.
60g fresh basil leaves
2 garlic cloves
1 tblsp ground flaxseeds
1 tblsp grated parmaesan
1 tblsp extra-virgin olive oil
1 tblsp flaxseed oil
2 portions of pasta (GF or wholemeal)
120g baby spinach or rocket or more
1. Cook the pasta as per instructions, whilst this is cooking, prepare the pesto.
2.Put the walnuts, basil, garlic, flaxseeds, parmesan and oils in a small food processor and process to make a smooth pesto. (For those less keen on their greens also process the spinach or rocket).
3.Heat a small amount of olive oil in a large pan and cook the spinach for 1-2 minutes until wilted, stirring frequently. Drain the pasta and stir it into the spinach, making sure they are well combined. If using rocket, just stir the rocket leaves through the hot pasta without cooking them first.
4.Remove from the heat and stir the pesto, season to taste with salt and pepper. Serve imediately. Good as a dish in it’s own right of serve with a piece of fish or a poached egg.
Nutritional information per serving based on 75g of whole meal pasta
Calories 769 kcal
Carbohydrates 54g of which sugars 4.7g
Total fat 52g of which saturates 7.1g
Omega 3 fats – 7.8g (plant source only)
Omega 6 fats – 21g
Recipe adapted from The Medicinal Chef – Eat your way to better health By Dale Pinnock