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.
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.
