A Flash in the Pan by John Whaite

Author:John Whaite
Language: eng
Format: epub
Publisher: Octopus
Published: 2019-07-13T00:00:00+00:00

Walnut, Feta and Mint Pesto with Sweet Potato and Wholewheat Pasta

Speedy though this may be, it feels as if it’ll do you a lifetime of good. I love the combination here, it’s all so earthy yet it is somehow revived by the mint and the sweetness of the potato. While this will serve two, I have eaten a full batch myself – but I daren’t measure my greed against that of others.

Serves 2

200g (7oz) dried wholewheat fusilli

1 large sweet potato, peeled and cut into 1cm (½in) dice

Fine sea salt

For the pesto

60g (2¼oz) walnuts

Handful of mint leaves

50g (1¾oz) feta cheese, plus extra to top

150ml (5fl oz) rapeseed oil

Freshly ground black pepper

First toast the walnuts: heat a medium saucepan over a high heat. Once hot, add the walnuts and fry, shaking the pan occasionally, for a minute or so, just until the walnuts release their bittersweet aroma. Set aside.

Fill the pan about half-full with well-salted water and bring it to the boil. Drop in the pasta and sweet potato and boil for 8 minutes.

Meanwhile, carry on with the pesto. If you’re using a mini food-processor, put everything into it all together, along with ½ teaspoon fine salt, and pulse to a chunky pesto. If you’re doing this in a pestle and mortar, it’s best to pound the mint leaves with the salt, then add the walnuts and feta and pound until chunky. Add the pepper and oil last and blend to combine.

When the pasta is cooked, drain it but reserve 2 tablespoons of the starchy cooking water and add that to the pesto. Return the pasta to the pan, off the heat, and stir through the pesto. Serve with a scattering of crumbled feta and a pinch of salt to taste.

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