Spinach Pasta with Creamy Basil & Walnuts Pesto Sauce

Served for 4 Persons


  • 2 tbsp Olive Oil
  • 1 Onion, sliced thinly
  • 1 Egg
  • 500 gr wheat spinach pasta
  • 1 cups Button Mushrooms 
  • 100 gr Spicy Salami, sliced thinly
  • 150 gr Walnuts, sliced thinly
  •  2 tbsp Vodka (optional)
  • Salt & blackpepper, just to taste
  • 5 tbsp Chicken Broth

Basil Pesto Sauce

  • 5 tbsp Olive Oil
  • 5 tbsp Chicken Broth 
  • 2 cups of Basil Leaves
  • 3 Cloves Garlic
  • 30 gr Parmigiano/Parmesan Cheese, grated
  • 50 gr Walnuts
  • 200 ml Halb cream/Half cream
  • Salt & Pepper, just to taste

How to make it

  1. Add the wheat spinach pasta into the boiling water and cook it for about 20 minutes or until “al dente”, which means cooked but still a little stiff to the bite. (Do not let it overcook).
  2. While the pasta is cooking, you can make the basil sauce.
  3. Basil Pesto Sauce : Blend together basil leaves in a food processor. Add half cream, walnuts, garlic and cheese. Pour in oil slowly while still mixing, stir in salt and pepper. Blend all the ingredients until smooth. Set aside.
  4. Heat oil in a saucepan over medium heat. Cook the walnuts & mushroom together until soft. Set aside.
  5. Add spicy salami & egg, stir well. Add pesto and be sure to stir often. Add vodka, chicken broth & parmesan cheese, then mix well. When the pesto is warmed and just a little bubbly, then add the cooked walnuts & mushroom. Stir well.
  6. Take the cooked pasta to the sink and drain it into the colander. Add some butter/olive oil so the pasta will not be sticky. Transfer the pasta into the saucepan, add a little bit of parmigiano/ parmesan cheese, then stir well. You may add more salt & pepper. 
  7. Turn down the heat and continue to stir to incorporate the cream and pesto. Now our pasta is ready to serve.

Enjoy! En Guete! Selamat Makan!


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