Linguini with Spinach Basil Pesto

  • Serves 2
  • Preperation Time:
  • Cooking Time:
  • Total Time:
  • Easy


  • Linguine, 80 g raw
  • Courgette spaghetti, 400 g
  • Cherry tomatoes, 375 g halved
  • Balsamic vinegar, 1 tbsp
  • Lemon, ½ squeezed
  • Spinach, 150 g
  • Cashew nuts, 20 g
  • Parmigiano Reggiano, 25 g
  • Garlic, 1 clove
  • Basil, 10 g
  • Rocket, 20 g

Preheat the oven to 200° C. Halve the cherry tomatoes, crush or finely chop the garlic, coarsely grate the Parmigiano Reggiano, pluck the basil leaves and squeeze the lemon.

Place the halved cherry tomatoes in a baking dish with 1 tbsp balsamic vinegar. Season well with salt and pepper. If you add olive oil here then just remember to track the calories accordingly. Roast for 12-15 minutes.

Heat a frying pan, without oil, over medium heat and roast the cashews until they start to colour. Remove from pan and set aside.

Return the pan to the stove at a medium heat and wilt the spinach for 3 - 4 minutes. Reserve the cooking liquid from the spinach.

In your blender jug, combine the sauteed spinach, garlic, basil, 3/4 of the Parmigiano Reggiano, and cashew nuts. Add 1 tbsp lemon juice, 1 tbsp extra virgin olive oil, and 1 tbsp cooking liquid from the spinach and puree with a hand blender to a smooth pesto. Season to taste.

Cook the linguine according to package instructions. I reduce calories for this meal by substituting courgette spaghetti with pasta. If you have extra calories then you can add more linguine and less courgette spaghetti.

Divide the arugula among the plates. Spoon the linguine on top and spread the spinach pesto over it. Spoon the cherry tomatoes on top and sprinkle with the remaining liquid from the baking dish. Garnish with the remaining parmigiano reggiano.

Main, Under 400 cals