Pkhali Pesto Spaghetti (Georgian × Italian)

Method

1. Fill a 22 cm pot generously with water, bring it to the boil on high heat, about 10 min, then add the salt. You will use this water for both the spinach and the pasta.

   Add in this stepSalt for the pasta water 2 tsp

   high heat

2. While it heats, toast the walnuts in a dry 20 cm pan on medium heat for 4 min, stirring, until they smell nutty, then tip onto a plate to cool. Keep a few pieces aside for garnish.

   Add in this stepShelled walnuts 55 g

   medium heat

3. Drop the spinach into the boiling water on high heat for just 30 sec, lift it out with tongs into cold water and squeeze it dry. Keep the water boiling for the pasta.

   Add in this stepSpinach 150 g

   high heat

4. In a food processor or blender, blitz the spinach, toasted walnuts, garlic, cilantro, basil, ground coriander, fenugreek, olive oil, lemon juice and half the cheese into a thick, smooth pesto, and scrape it into a large bowl. If it is too stiff, loosen with 1 to 2 tbsp of the cooking water.

   Add in this stepGarlic cloves 1Fresh cilantro 10 gFresh basil leaves 10 gGround coriander seed ½ tspGround fenugreek 1 pinchExtra-virgin olive oil 3 tbspLemon juice 2 tspParmigiano Reggiano, finely grated 15 g

5. Cook the spaghetti in the boiling water on medium-high heat for 9 min, until al dente, with a slight bite in the centre. Scoop out a mugful of pasta water before draining.

   Add in this stepSpaghetti 200 g

   medium-high heat

6. Add the drained pasta straight to the pesto bowl and toss with tongs for 1 minute, adding pasta water a splash at a time until the sauce coats every strand glossily. Do not put it back on the heat. Plate and top with the remaining cheese, pomegranate seeds, the reserved walnuts and the chilli flakes.

   Add in this stepParmigiano Reggiano, finely grated 15 gPomegranate seeds 2 tbspTurkish chilli flakes (pul biber) 1 pinch