Spaghetti with spinach pesto and ricotta

A recipe with wholewheat pasta for extra fibre.

  • Preparation time: 2 minutes
  • Cooking time: 15 minutes
  • Total time: 17 minutes 20 minutes

Serves: 4


  • 300g wholewheat spaghetti
  • 250g essential Waitrose spinach, well washed
  • 25g basil, leaves only
  • 1 garlic clove, crushed
  • 1 tbsp olive oil
  • ¼ tsp freshly grated nutmeg
  • 250g ricotta
  • 30g essential Waitrose parmigiano reggiano, finely grated


  1. Cook the pasta according to the packet instructions.
  2. Meanwhile, to make the pesto, put 225g spinach, the basil leaves, garlic, olive oil and nutmeg in a food processor. Add half the ricotta and most of the parmigiano reggiano and whiz to a smoothish sauce. Season.
  3. Drain the pasta and stir in the remaining spinach so the leaves wilt, then toss with the pesto.
  4. Serve the pasta dotted with the remaining ricotta and scattered with the remaining parmigiano reggiano.