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Pappardelle with walnuts & spinach pesto

Pappardelle with walnuts and spianch pesto

This pappardelle with walnuts and spinach pesto are rich in proteins and lovely nutrients. Protein pasta like this gorgeous egg “pappardelle” is the perfect type of pasta to have with pesto, as it provides a more balanced carbs/proteins ratio, leaving you full and satisfied for a real healthy gourmet recipe.

As you may have read in my previous post “Lemony spinach, Greek basil & walnuts pesto” recipe, I am not a great fan of shop-bought pesto sauces. They are rich in sodium, which often makes you crave something sweet afterwards, they are devoid of nutrients, they are calories rich and often have ingredients of dubious qualities.

Homemade pestos, on the other hand, maintain intact all the nutrients of the ingredients, are super easy and quick to make, and a great way to use up all your leafy green vegetables leftovers.

What you need for this Pappardelle Pasta with Pesto

serve two people
  • “1/2 packet of baby spinach
  • a handful of Greek basil leaves
  • 2 bundle of dry pappardelle pasta
  • 12-15 walnuts
  • 2 tbs extra-virgin olive oil
  • a dash of lemon juice
  • 1 tbs Parmesan cheese
  • a pinch of sea salt”

To make the Greek Basil and Spinach Pesto Sauce

  • Put all the pesto ingredients into the blender and whizz at low power for 30 sec or so.
Pappardelle with walnuts and spianch pesto

Course Main Course
Cuisine Italian

Ingredients
  

  • 1/2 packet of baby spinach
  • Greek basil leaves
  • 1 bundle of dry pappardelle pasta
  • 12-15 walnuts"
  • 2 tbs extra-virgin olive oil
  • a dash of lemon juice
  • 1 tbs Parmesan cheese
  • pinch of sea salt

Instructions
 

  • For the pesto: Put all the pesto ingredients into the blender and whizz at low power for 30 sec or so.
  • Bring a pot to boil, add a pinch of salt and then the pappardelle. Cook al dente according to the pasta packet instruction, as times can vary.
Keyword Pasta, pesto

For this recipe, I have used De Cecco eggs pappardelle dried pasta, that you can find in bigger branches of Sainsbury and Waitrose supermarkets or Italian delis, which is one of the most popular brands in Italy, but as with most wheat products, the healthier pastas are the organic ones, which allow you to stay clear of glyphosate, the common used pesticide, which is thought to be linked to a range of health conditions.

This is quite important, especially if you have any inflammatory, bowel or auto-immune conditions, as you want to remove most irritants or immune system disruptors.

Organic eggs tagliatelle or pappardelle, can be found in Wholefoods, and in many independent Deli’s and health stores, like the excellent Here, at the Chelsea Farmer’s Market, or Prezzemolo & Vitale on the King’s Road.

Add more health: if you have some cherry tomatoes, why not adding some of them to the pasta, to bring even more nutrients?

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