Pasta with Basil and Walnut Pesto

Yummy pasta with homemade basil and walnut pesto and added roast vegetables. It’s a brilliantly speedy dinner option and can be whipped up in minutes.

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In partnership with Snacking Essentials.

The third and final in my series recipes with Snacking Essentials and California Walnuts is yummy pasta with homemade basil and walnut pesto. It’s a brilliantly speedy dinner option and can be whipped up in minutes.

I’ve added courgettes here, but the dish also works well with peppers, mushrooms or any roast veggies.

Making your own pesto is really easy and can be healthier and more delicious than the shop bought version.

Basil pesto is classically made with pine nuts, but walnuts are a great option too, in fact, walnuts also offer 4.4g of protein and 1.4g of fibre and being low in sugar and very low salt.

I love working with Snacking Essentials as I always know that I’m getting quality ingredients. California Walnuts are the best in the market and like on the new Snacking Essentials packs, they’re identifiable with a sticker or label which states: Produce of California or Produce of USA on the pack. 

I hope you enjoy xx

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Pasta with Basil and Walnut Pesto

Prep time: 15 mins
Cook time: 30 mins
4 servings
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Ingredients

  • 300 g dried pasta of choice

For the pesto

  • 60 g fresh basil leaves
  • 150 g walnuts toasted
  • 2 clove garlic peeled
  • Juice 1/2 lemon
  • 3 tbsp extra virgin olive oil
  • 3 tbsp nutritional yeast
  • 100 ml water
  • 1 tsp sea salt

For the roast veg

  • 2 courgettes sliced
  • 1 tbsp olive oil
  • Pinch sea salt

For the toppings

  • Toasted walnuts
  • Sea salt
  • Extra virgin olive oil

Instructions

  • Cook the pasta as per pack instructions. Drain and set aside.

To make the pesto

  • Add all the ingredients to a food processor and blitz to a paste. Transfer to a jar.

To cook the veg

  • Add the oil and courgettes to a frying pan and fry until soft.
  • Season.

To serve

  • Toss the 3- 4 tbsp of the pesto into the cooked pasta.
  • Add the courgettes.
  • Top with toasted walnuts, a sprinkle of sea salt and a drizzle of olive oil.
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