Ingredients

For the walnut spinach pesto

  • 125g baby spinach
  • 60g California walnuts
  • 1 glove of garlic
  • 15g yeast flakes
  • 125ml olive oil
  • 1 teaspoon salt

For the pasta

  • 350g short pasta
  • 300g mushrooms
  • 2 tablespoons margarine or butter
  • ½ bunch flat-leaf parsley chopped
  • 60g California walnuts chopped, for serving

Preparation:

For the walnut spinach pesto

  1. Place all ingredients in a tall container and blend to a fine paste.

For the pasta

  1. Cook the pasta according to package directions and drain well.
  2. Cut the mushrooms into slices.
  3. Heat the margarine in a frying pan and sauté the mushrooms in it for about 5 minutes over medium heat until there is no more water remaining. Then add the parsley and the pasta and mix everything well.
  4. Divide the pasta among 4 plates, pour the pesto over and serve garnished with chopped walnuts.