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VEGETARIAN

This is comfort food that you can rustle up in 10 minutes when you get home from work or from something more fun late at night. Combining pasta water with the walnuts makes the sauce, and you end up enjoying the simple but delicious taste of walnuts, olive oil, spinach, Parmesan and seasoning. If comfort sounds like your idea of bland, though, fear not. Just chuck in some capers, sun-dried tomatoes or rocket instead of spinach, and you will be revelling in zingy refreshment instead.

SERVES 4

500g pack of wholewheat fusilli

1/2 mug of walnuts

2 mugs of finely chopped fresh spinach (or chopped wild rocket)

A glug of olive oil

1/2 mug of grated Parmesan

A handful of capers (optional)

A handful of chopped sun-dried tomatoes (optional)

Salt and freshly ground pepper

Cook the pasta in a large pot of boiling salted water, as per packet instructions.

While this is cooking, blitz the walnuts in a blender or a food processor to a breadcrumb consistency and put aside in a bowl.

Add the spinach or rocket to the pasta pot 2 minutes before the end of the cooking time. Take a few spoonfuls of the cooking water from the pasta and mix it through the walnuts to create a paste. Add more water little by little until you have a sauce of the thickness you like.

When the pasta is cooked al dente, drain well and then pop it back into the pot. Stir through the walnut paste, the olive oil, half the Parmesan, the capers and the sun-dried tomatoes (if using). Season well and serve in hot bowls with the rest of the Parmesan sprinkled over the top.