Omega pesto pasta

Omega pesto pasta

The Medicinal Chef
Martin Poole

This is a delicious and incredibly filling dish, packed with effective phytochemical compounds. Simple, potent, tasty.


Quantity Ingredient
200g walnuts
60g fresh basil leaves
2 garlic cloves
1 tablespoon ground flaxseeds
1 tablespoon parmesan cheese, grated
1 tablespoon extra-virgin olive oil, plus extra for cooking
1 tablespoon flaxseed oil
200g wholemeal penne pasta
3 handfuls baby spinach or rocket
sea salt
black pepper


  1. Put the walnuts, basil, garlic, ground flaxseeds, Parmesan, olive and flaxseed oils in a small food processor, and process to make a smooth pesto.
  2. Bring a large pan of salted water to the boil, add the pasta and cook for 8–10 minutes (check the instructions on the packet), or until tender but still firm to the bite.
  3. Meanwhile, heat a little olive oil in a large, shallow pan, add the spinach, if using, and cook for 1–2 minutes, or until wilted, stirring frequently. Drain the pasta and stir it into the spinach, making sure they are well combined. If using rocket, just stir the rocket leaves through the hot pasta without cooking them first. Season with salt and pepper.
  4. Remove from the heat and stir in the pesto, then serve immediately. It’s important that the pesto isn’t cooked so as to preserve the delicate but essential fatty acids it contains.

Good for

  • Skin: Acne

    Joints & bones: Bursitis

    Respiratory system: Asthma

    Metabolic system: Diabetes (Type 2)

    Heart & circulation: High blood pressure, High cholesterol
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