Vegetarian , Vegan


200g spaghetti (or Vegan Pasta from Run Rabbit Ltd.)
For the pesto
100g walnuts (suggested vendor Ettrick Gardens)
1 fat garlic clove garlic, peeled and roughly chopped
50g flat-leaf parsley leaves (suggested vendor Stonehurst)
About 150ml good olive oil (Dunford Grove)
Juice of ½ lemon
Sea salt and freshly ground black pepper
100g hard, tasty cheese – parmesan, pecorino or vegan cheese grated


Firstly bring a large pot of heavily salted water to the boil.
To make the pesto, place the walnuts, cheese, garlic and parsley leaves into a food processor and pulse to blend. With the food processor on, drizzle in the oil and juice of lemon, season lightly with salt and pepper and blend for a minute to emulsify.  Taste once more and set aside until ready.
Cook the spaghetti as directed or until al dente (tender to the bite).
Drain the pasta, reserving ¼ cup of liquid.
Spoon over half the pesto and toss to combine.
Add 1 – 2 tablespoons of the cooking water to loosen up the pesto and to help give the sauce a lovely gloss.
If you think you need more pesto then by all means add until you are happy with the flavour.
Check for seasoning, and serve with extra cheese.


Cooking within the seasons is all about making the most of what is available; walnuts with their caramel notes combined with fresh, clean tasting parsley is a fantastic combination drizzled over pasta!

Serves 4

If you would like to download a printable version of this recipe, please click here


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