Walnut and Spinach Pesto Pasta Salad

The UK summer weather is doing its usual unpredictable nonsense, cold one minute and ridiculously hot the next so I thought i’d make a dish that could be eaten warm if the weather is miserable but could be saved for the next day and eaten as a salad should the sunshine ever decide to give us a good old try.

It’s a simple walnut pesto pasta made with asparagus that’s cooked alongside it and it’s divine just like this or you could pop it into the fridge overnight, add any of your favourite salad ingredients to make it a surprise summer hit.

The ingredients for the pesto are measured from the heart, you may like to add a little more cheese or another garlic clove. This should be about what you love, not me.

For the pesto

roughly 100g walnuts
large bunch of fresh basil
a large handful of spinach
1 garlic clove
100g hard cheese – parmesan or strong cheddar
2 tablespoons olive oil – could add more
the juice of half a lemon
salt and pepper

For the pasta

I’m using Orecchiette Pasta which I love
1 bunch asparagus – chopped

For the salad

2 x spring onion – chopped
6 radish – finely sliced
fresh mozzarella
freshly torn basil leaves
walnut pieces

Place a large pan of salted water onto a high heat and bring to a rapid boil. Add the past and cook for the specified time on the package. My Orecchiette pasta took 8 minutes. Add the chopped asparagus for the last 2 minutes of cooking time. Drain well, reserving a cup of the pasta water.

Place everything for the pesto into a food processor and blitz until a rough consistency is achieved. I like it slightly crumbly but with plenty of oil. Add it to the still-warm pasta along with a few tablespoons of pasta water and toss together. Serve warm or place it into the fridge until cold.

Served tossed with your favourite salad vegetables.