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Get the feel-good factor with this superhealthy spaghetti dish and try a new variation of classic pesto, from BBC Good Food magazine. Cook the spaghetti following pack instructions, then drain reserving a little of the cooking water. Return to the pan and stir in the pesto, raisins and spinach with a splash.

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Ingredients requirements - Spaghetti with walnut and pistachio pesto:

1. Prepare 500 g of spaghetti
2. Give 50 g - fresh basil
3. Give Clove - garlic
4. Get Tablespoon for chopped, peeled, unsalted pistachio nuts
5. Make ready Tablespoon of chopped, peeled, unsalted walnuts
6. Take Teaspoon for Parmesan
7. Prepare Teaspoon for Pecorino
8. Take Olive oil
9. Need to taste for Salt

Sprinkle with chopped pistachios and crushed red pepper, if desired. Add walnuts and half of tomatoes, then, with motor running, stream in ⅓ cup oil; process just until combined. Transfer pasta to bowl with pesto and add a splash of pasta cooking liquid. While the pasta cooks, pulse the pistachios and garlic in a food processor until finely chopped.

Spaghetti with walnut and pistachio pesto instructions:

1. Bring pot of salted water to the boil and cook pasta according to instructions. Wash and dry basil. Add to food processor. Add garlic, nuts and oil. Whizz up
2. Add cheese and more oil and keep whizzing up until you get a smooth paste, adding more oil as needed
3. Drain pasta al dente, saving a cup of pasta cooking water. Add pesto and cooking water. Mix well and serve with chopped nuts on top 😍

Cool the mixture down by filling a large bowl with iced water, with a smaller bowl resting on top. Heat a large skillet over medium heat. Add the pesto and the pasta and toss to coat the pasta. Stir in the pistachios and the pasta water, and maybe some olive oil. You know, I am weird about this stuff.

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