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🍝 Spaghetti with Leek and Walnut Pesto

678 kcal · 30 min · 4 servings

Spaghetti with Leek and Walnut Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 5 liters of water and add salt. Bring the water to a boil.
  2. 2. Thoroughly wash the leek. Cut off the hard root end.
  3. 3. Cut the leek in half lengthwise.
  4. 4. Cut the leek halves crosswise into quarters.
  5. 5. Cut the leek pieces into thin strips.
  6. 6. Rinse the leek strips in a sieve under running water.
  7. 7. Let the water drain from the leek.
  8. 8. Add the spaghetti to the boiling salted water.
  9. 9. Cook the spaghetti for about 10 minutes al dente (firm to the bite).
  10. 10. After about 5 minutes, add the leek strips to the pasta in the pot.
  11. 11. Continue cooking the leek together with the pasta.
  12. 12. Chop the walnuts very finely.
  13. 13. Mix the chopped walnuts with the Parmesan.
  14. 14. Add the olive oil to the nut-Parmesan mixture.
  15. 15. Take a small amount of cooking water from the pasta pot.
  16. 16. Add the removed cooking water to the walnuts.
  17. 17. Season the pesto mixture with salt.
  18. 18. Season the pesto mixture with pepper.
  19. 19. Take a cup of cooking water from the pot and set it aside.
  20. 20. Drain the spaghetti and leek in a sieve.
  21. 21. Return the drained pasta and leek to the pot.
  22. 22. Mix the pasta with the walnut pesto.
  23. 23. Stir in 1 to 2 tablespoons of the reserved cooking water if the mixture is too dry.
  24. 24. Portion the pasta onto plates.
  25. 25. Serve the dish.

Nutrition per serving