Leek Pasta with Walnut Parsley Pesto

A quick and yummy weeknight dinner the whole family will love. The walnut parsley pesto was just delicious and a welcome variation to the tradition basil pesto.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Dinner
Servings: 2
Calories: 705kcal


For the pesto:

  • 3 cloves garlic
  • 1 cup fresh parsley
  • 1/4 cup grated Parmesan cheese
  • 1/4 cup walnuts
  • 1/4 cup extra-virgin olive oil
  • 1/4 lime/lemon juice only (use less if using lemon)
  • sea salt

For the pasta:

  • 1/2 cup onion chopped
  • 4 cups leek chopped
  • 2 cups Chinese cabbage chopped
  • 1/2 tsp dried thyme
  • sea salt to taste
  • black pepper to taste
  • thin spaghetti of your choice (GF if needed)


  • In a large skillet, heat cooking oil over medium heat. Saute onion for 3 minutes, add leeks and Chinese cabbage. Cook for 10 minutes more (or until soft). Season with thyme, pepper and salt. Sir regularly.
  • Meanwhile, cook spaghetti according to the package in lightly salted water.
  • Blend all pesto ingredients until smooth.
  • Combine pasta, leek mix, and pesto. Give it a good stir and serve.
  • Note: if too dry, add a little splash of pasta cooking water.
  • Optional: add crushed walnuts on top for extra crunch.


Calories: 705kcal | Carbohydrates: 76g | Protein: 20g | Fat: 43g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 20g | Cholesterol: 10mg | Sodium: 640mg | Potassium: 757mg | Fiber: 12g | Sugar: 12g

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