Spaghetti with pesto and green leaves
It is important to eat within an hour or so of finishing your workout. This is the peak time for the body to metabolise and store nutrients, which will replenish energy stores and help the muscles repair and become stronger. This means you need a dish that is simple to make and will be ready in minutes when you get home. This pasta dish fits the bill perfectly. The pasta provides carbohydrate to top up muscle energy stores and the cheese provides easy-to-digest protein that will help muscles develop. The pine nuts are a rich source of zinc, also needed for muscle growth.
Ingredients (Serves 4)
- 400g spaghetti
- Handful pine kernels, plus extra to serve
- 3 garlic cloves
- Pinch of salt, to taste
- Large handful of fresh basil leaves
- Large bunch of watercress leaves
- 50g grated parmesan, plus extra to serve
- A splash of olive oil
- 2 large handfuls of rocket leaves
Cook the pasta according to the packet instructions.
Toast the pine nuts in a frying pan. You don’t need any oil but keep a close eye on them and keep moving them around the pan until they are pale golden-brown.
To make the pesto, put the garlic, basil, watercress, toasted pine nuts and parmesan into a food processor and whizz together. Add a good glug or splash of olive oil to make a thickish sauce.
When the pasta is cooked, drain lightly and tip back into the empty pan. Add the pesto and the rocket leaves; toss gently to mix. Serve with the extra parmesan and toasted pine kernels.