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Spinach & Walnut Pesto Pasta with Cherry Tomatoes

Caring for someone with Alzheimer's — or managing it yourself — means every meal is an opportunity to support the brain, not just fill a plate. This pasta was built around the MIND Diet, one of the most researched dietary approaches for slowing cognitive decline. Walnuts are arguably the most brain-friendly nut on the planet — they're shaped like a brain for a reason. Their exceptionally high alpha-linolenic acid content directly supports neural membrane integrity and reduces the neuroinflammation linked to Alzheimer's progression. Spinach delivers folate and vitamin K, both of which research increasingly connects to slower cognitive decline. Cherry tomatoes bring lycopene — a powerful antioxidant that crosses the blood-brain barrier and protects neurons from oxidative damage. And olive oil, the backbone of this pesto, provides oleocanthal that works directly against the amyloid plaques associated with Alzheimer's disease. This is not just pasta. This is brain medicine on a plate.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 2 people
Course: Main Course
Cuisine: Mediterranean
Calories: 530
Ingredients Equipment Method

Ingredients
  

For the Pasta
  • 160 g whole wheat pasta spaghetti or penne
  • 150 g cherry tomatoes halved
  • 1 tsp extra virgin olive oil
For the Walnut Pesto
  • 80 g fresh spinach
  • 50 g walnuts
  • 3 tbsp extra virgin olive oil
  • 1 tbsp lemon juice freshly squeezed
  • 1 small garlic clove
  • 20 g parmesan finely grated
  • ¼ tsp black pepper freshly ground

Equipment

  • 1 Large pot For boiling pasta
  • 1 Large skillet Min. 28cm (11 inch)
  • 1 Small skillet For cherry tomatoes
  • 1 Blender or food processor For the pesto
  • 1 Dry skillet For toasting walnuts
  • 1 Chef's knife
  • 1 Cutting board
  • 1 Small cup or bowl For reserving pasta water
  • 1 Kitchen scale
  • 1 Grater For parmesan
  • 2 Serving bowls

Method
 

  1. Place the walnuts in a dry skillet over medium heat and toast for 3–4 minutes, stirring frequently, until fragrant and lightly golden. Watch them carefully — walnuts go from perfectly toasted to burnt very quickly. Remove from heat and let cool for a minute.
  2. Bring a large pot of water to a boil. Cook the pasta according to package instructions until al dente. Reserve a cup of pasta cooking water before draining. Drain and set aside.
  3. Add the toasted walnuts, fresh spinach, olive oil, lemon juice, garlic, parmesan, and black pepper to a blender or food processor. Blitz until smooth and vibrant green. If too thick, add a splash of reserved pasta water and blitz again. Taste and adjust lemon or pepper as needed.
  4. While the pasta cooks, heat the teaspoon of olive oil in a small skillet over medium-high heat. Add the halved cherry tomatoes cut-side down and cook for 4–5 minutes without stirring — you want them to blister and caramelise on the bottom.
  5. Add the drained pasta to a large bowl. Spoon the walnut pesto over the pasta and toss well, adding splashes of reserved pasta water to reach a silky, coating consistency. Divide between two bowls, top with the blistered cherry tomatoes, and finish with a drizzle of extra virgin olive oil and a few extra walnut pieces. Serve immediately.