Spicy Walnut Spaghetti With Red Pesto, Sundried Tomato & Parmesan

Bring a large pot of salted water to a boil for the spaghetti. In the meantime, prepare the ingredients: slice the sun-dried tomatoes, chop the walnuts, finely chop the garlic, shave the Parmesan cheese, and wash the mixed salad leaves.

Cook the spaghetti in the boiling water until al dente, following the package instructions for exact timing. Once cooked, reserve 1 cup of pasta water, then drain the spaghetti and set aside.

While the spaghetti is cooking, heat the olive oil in a large pan over medium heat. Add the garlic and chilli flakes (to taste) to the pan, sautéing for 1-2 minutes until fragrant but not browned.

Add the chopped walnuts and sliced sun-dried tomatoes to the pan, continuing to cook for another 2-3 minutes until the walnuts are lightly toasted. Be mindful not to let the garlic burn.

Stir in the red pesto and cream to the pan, mixing well. Let the sauce simmer for 3-4 minutes to thicken slightly. If the sauce is too thick, add a bit of the reserved pasta water to reach your desired consistency.

Add the drained spaghetti to the sauce in the pan, tossing to ensure the spaghetti is well coated. If needed, add more pasta water to help the sauce cling to the spaghetti.

Serve the spicy walnut spaghetti hot, topped with shaved Parmesan cheese. Accompany with mixed salad leaves on the side.