Spaghetti Pesto

Ingredients

• 1 packetspaghetti
• 2 jarsgood-quality basil pesto
• 1red capsicum, diced
• 1courgette, spiralised
• 3spring onions, chopped
• 1 bagbaby spinach leaves
• to tastetoasted pine nuts or flaked almonds
• to tastefeta, crumbled (optional)
• to tastesalt

Instructions

1. 1

   Cook the spaghetti

   Cook the spaghetti according to the packet instructions. Drain it and rinse under cold water.

2. 2

   Mix the ingredients

   Combine the pasta with the courgette, pesto, capsicum, spring onions and spinach. Depending on the pesto, you may not need salt, so season to taste.

3. 3

   Add the nuts

   Transfer the pesto pasta to a bowl, scatter the nuts over the top and serve. Crumbled feta is an optional addition.

What is spaghetti pesto?

Spaghetti pesto pairs Italian pasta with pesto, a herb sauce most closely associated with Liguria in north-west Italy. This version adds raw, crisp vegetables and leafy spinach for a fresh, salad-like finish.

Jarred basil pesto keeps preparation simple, while courgette, capsicum and spring onions bring contrasting textures. A scattering of nuts adds crunch just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 22g protein, 91g carbs, 45g fat.

Most of the carbohydrates come from the spaghetti, while the pesto and nuts contribute much of the fat; the pasta, pesto and optional feta also provide some protein. Serve a moderate bowl with extra leafy salad or vegetables alongside to balance the plate.

Choose the pasta and pesto

Pasta: Use the packet instructions as your guide, since cooking times vary between brands and shapes. Spaghetti is the named pasta, but the method works with the pasta in your packet.

Pesto: The recipe uses two jars, so the amount of sauce and its saltiness will depend on their size and brand. Taste before adding salt.

Get the pasta ready

Rinsing: Drain the pasta and rinse it under cold water as directed. This cools it for mixing with the fresh vegetables and serving as a pasta salad.

Drain well: Let excess water run off before adding pesto, so it can coat the pasta rather than becoming diluted.

Keep the vegetables fresh

Courgette: Spiralise it into strands so it mixes easily with the spaghetti. If it releases liquid after cutting, drain it before combining.

Greens: Fold in the spinach with the other ingredients and serve once everything is coated. Chop the spring onions as directed for a little bite throughout.

Check the seasoning

Taste first: Pesto can already be salty, so check the combined pasta before seasoning. Add salt only if it needs it.

Finish: Scatter the toasted nuts over the bowl at the end to keep their texture distinct. Add crumbled feta if you would like a salty, creamy contrast.

Serving ideas

Serve the pasta on its own for a simple lunch or supper, or pair it with a green salad. It can be served straight after mixing or chilled for a more distinctly salad-like meal.

Keep any extra nuts separate until serving so they stay crisp.

Recipe notes & tips

• Taste the pesto before adding any salt.
• Drain the pasta thoroughly after rinsing so the sauce stays flavourful.
• Spiralise the courgette shortly before mixing to keep it fresh.
• Add the nuts just before serving for the best crunch.
• Crumble feta over individual portions if only some diners want it.

Variations

• Use flaked almonds: Toast them and scatter over the pasta in place of pine nuts.
• Add feta: Crumble it over the finished dish for a creamy, salty addition.
• Try another pasta shape: Use a different packet pasta and follow its cooking instructions.
• Make it extra green: Add more baby spinach and mix it through just before serving.

Common mistakes to avoid

• Adding salt straight away: Pesto may already be salty, so taste the pasta first.
• Leaving water on the pasta: Drain it well after rinsing so the pesto is not watered down.
• Adding nuts too early: Scatter them on at the end to preserve their crunch.
• Cutting the courgette too far ahead: Prepare it close to serving and drain any liquid it releases.
• Overlooking the packet timing: Check the spaghetti as it cooks, since brands and shapes differ.

How to store

Refrigerate leftovers in a covered container and eat within 2 days. Keep nuts separate where possible, and serve chilled or reheat gently until hot throughout; the vegetables will soften on reheating.

Frequently asked questions