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James' pesto pasta
Recipe by - James Strawbridge
PREPARATION: 10 min
Skill Level: Easy
Cooking Time:30 mins
Serves: 4
Course: Main course
Cuisine:Italian
A delicious and unique version of pesto made with spinach, walnuts and pumpkin seeds. Cooked by James Strawbridge on The Hungry Sailors.
Ingredients
• 500 g pasta, cooked as per packet instruction
For the pesto:• 6 garlic cloves
• 8 sage leaves, chopped
• 50 g walnuts
• 100 g spinach
• 2 tbsp pumpkin seeds
• 2 tbsp olive oil
• 25 g parmesan, grated (use vegetarian parmesan to keep this a vegetarian dish)
• 1 shallot, diced
• 100 ml crème fraiche
OR
Ingredients• 17¾ oz pasta, cooked as per packet instruction
For the pesto:
• 6 garlic cloves
• 8 sage leaves, chopped
• 1¾ oz walnuts
• 3½ oz spinach
• 2 tbsp pumpkin seeds
• 2 tbsp olive oil
• 1 oz parmesan, grated (use vegetarian parmesan to keep this a vegetarian dish)
• 1 shallot, diced
• 3½ fl oz crème fraiche
Method:
1 Toast the walnut in a hot dry pan, tossing so they do not burn.
2 Meanwhile wrap the garlic in foil, drizzle with olive oil and roast in the oven for 25 minutes at 200C/Gas 6.
3 Reserving a few pumpkin seeds for later, place the rest in a pestle and mortar and grind together with the chopped sage leaves.
4 Squeeze garlic out of its skin and add to the pestle and mortar.
5 Pour in 2/3 of the olive oil and grind together to make a paste. Add in the parmesan.
6 Gently fry the shallots with the reserved pumpkin seeds in the remaining olive oil.
7 Stir in the paste from the pestle and mortar, when heated add the spinach.
8 Once the spinach has wilted add the toasted walnuts, and finally stir in the crème fraiche and allow the sauce to warm through.
9 To serve, stir through the cooked pasta and top with a grating of parmesan.
