Spicy penne with tomato and walnuts

Preparation

1. Heat a dry frying pan and toast the walnuts for a few minutes until golden brown and crispy. Cut them into coarse pieces.
2. Pour 50 ml of oil into the chopper attachment of a hand blender or food processor. Add the sun-dried tomatoes, red pepper, garlic, marjoram or oregano leaves, and sherry vinegar. Pulse until a coarse pesto is formed. Season to taste with salt and pepper. Stir the chopped walnuts into the pesto. Optionally, add 1/4 teaspoon of orange zest for a surprising flavor.
3. Cook the GoGastro brown rice penne according to the instructions on the packaging until al dente. Drain the pasta, but reserve 100 ml of the cooking water. Return the pasta to the pan and stir half of the tomato-walnut pesto into the pasta.
4. Meanwhile, heat 3 tablespoons of oil in a sauté pan and fry the leeks for 5 minutes without browning. Add the mushrooms. After about 5 minutes, add the pasta cooking water and the spinach, setting aside a few young spinach leaves. Season to taste with salt and pepper.
5. Divide the pasta among 4 deep bowls. Spoon the vegetables alongside and the remaining pesto on top of the pasta. Garnish with baby spinach leaves.

SWITCH SOMETHING

Delicious with large prawns or fried gambas. Or torn mozzarella.

Cooking like a pro
Pangrattato (crispy fried breadcrumbs) finishes off this dish. Finely grind 2 slices of (gluten-free) bread, 1 clove of garlic, and a pinch of dried chili flakes in the chopper attachment of a hand blender or food processor. Heat oil in a frying pan and fry the breadcrumbs over medium-high heat, stirring constantly, until golden brown and crispy. Sprinkle the pangrattato over the pasta.