March 23, 2011

Spelt linguine and zucchini with walnut pesto

The first months of this year have been characterised by new projects and changes. I almost feel like at times I've dived straight in without knowing what is expecting me underneath. Although it's always frightening to step out of your comfort zone, it is important to do your best and at least give new things a go. I am inspired and motivated to work on projects I am passionate about and it is satisfying to see some sort of progress.

I guess the same thing goes for cooking and experimenting new recipes in the kitchen. You never know if your recipe idea will work or not if you don't give it a go. Sometimes they don't work, and believe me there are quite a few of those dishes that never make it to this blog, but at least I've tried and I can then move on.

I've been wanting to make this walnut pesto pasta for a while now and the recipe has changed somewhat from what my initial idea was. Nevertheless I was happy to see (and taste) the outcome and although it may not be the prettiest bowl of pasta you've seen, it was still tasty. So why not give it a go?

Spelt linguine and zucchini with walnut pesto
(serves 2)

200g spelt linguine
2 zucchinis

{walnut pesto}
1 cup raw walnuts
zest and juice of one lemon
small bunch of flat-leaf parsley
a couple of sprigs of fresh oregano
1 tbsp smooth, low-fat ricotta
1 tbsp olive oil
1 tbsp walnut oil
pinch of salt

flat-leaf parsley, to serve
lemon wedges, to serve

Start by making the pesto. Place all ingredients in a food processor and blitz until smooth. Add water if too thick. Set aside.

Using a vegetable peeler, peel the zucchinis into long, thin strips. 

Boil water in a large saucepan. Add the linguine and cook for a few minutes or until al dente. Before draining, save a cup of the boiling water for later. Drain and return the past into the saucepan. Add pesto and mix through. If the mixture is too thick, dilute with some of the pasta water you've saved. Add zucchini strips and fold them gently into the pasta. Serve sprinkled with extra parsley and lemon wedges.