Pesto Spinach Penne with Toasted Walnuts

This dish is a masterclass in "nutritional synergy": we pair the iron-rich, earthy depth of fresh baby spinach with a bright citrus finish. The Vitamin C in the lemon unlocks the iron in the greens, while toasted walnuts add a buttery, textural contrast to the silky pesto.

What you'll need:

• The veg: 500g baby spinach (roughly chopped) and 1 organic lemon (zested and juiced).
• The crunch: 50g walnut halves (roughly crushed).
• The base: 400g wholemeal penne and 5 tablespoons of high-quality basil pesto, like Zsamboki Budapesto!

How to prepare it:

1. Toast Place the crushed walnuts in a large, dry non-stick pan over medium heat. Toast for 2–3 minutes, tossing frequently, until they release a nutty aroma and turn golden. Tip them out and set aside.
2. Boil Bring a large pot of salted water to a rolling boil. Add the penne and cook according to the package instructions until al dente.
3. Wilt In the same large pan used for the walnuts, add 4 tablespoons of the pesto, the chopped spinach, and 2 tablespoons of water. Cover with a lid for 1–2 minutes, allowing the steam to gently wilt the greens into a silky, emerald base.
4. Toss Drain the pasta and tip it directly into the pan with the spinach. Stir in the final tablespoon of pesto, the toasted walnuts, the lemon zest, and a generous squeeze of fresh lemon juice.

Serve: Plate the pasta while steaming hot, finishing with a final drizzle of lemon juice for a bright, fragrant aroma. This is a crisp, energizing main that pairs beautifully with a sharp hard cheese or a simple side of roasted root vegetables.