zoom Spaghetti with creamy walnut pesto & asparagus

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    Spaghetti with creamy walnut pesto & asparagus

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    Spaghetti with creamy walnut pesto & asparagus

    • Preparation time: 10 minutes
    • Cooking time: 10 minutes
    • Total time: 20 minutes

    Serves: 2


    100g essential Spaghetti
    150g natural cottage cheese (not low fat)
    1 clove garlic, roughly chopped
    20g walnut pieces
    25g pack basil, most leaves and stems torn roughly
    20g Parmigiano Reggiano, finely grated
    ½ tsp rapeseed or olive oil
    200g pack asparagus, trimmed


    1. Boil the pasta following the pack instructions, or until al dente. Meanwhile, put the cottage cheese and garlic into a food processor, and blend until smooth and creamy. Add the nuts and most of the basil, and pulse until finely chopped. Remove the blade and fold in half the grated Parmigiano Reggiano.

    2. Heat the oil in a nonstick frying pan over a high heat. Add the asparagus, season, then cook for 5 minutes, tossing now and again, until just tender and starting to char.

    3. Reserve a cup of the pasta water. Drain the pasta, then return to its saucepan with the pesto and 2 tbsp cooking water, or more if needed to loosen. Serve in wide bowls topped with the asparagus, a few of the remaining basil leaves and the rest of the cheese.

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