Mushroom Angel Hair Pasta

In a medium bowl, add the crushed walnuts, the basil, the garlic, 1/2 of the Parmesan cheese and the salt (use suggested amount). Slowly add the olive oil (1/4 cup for 2 people/ 1/2 cup for 4 people) and stir to combine. Season to taste with a pinch of pepper and set aside. TIP: If you have a food processor, use it to combine the ingredients into a smoother pesto.

Heat a drizzle of olive oil in a large frying pan over a medium-high heat. Add the brown onion and the mushrooms and cook for 4-5 minutes, or until softened. Add the balsamic vinegar and the baby spinach leaves and cook for 1-2 minutes, or until the spinach has wilted. Remove from the heat.

While the mushrooms are cooking, add the capellini pasta (use suggested amount) to the large saucepan of boiling water. Cook for 4 minutes, or until ‘al dente’. TIP: 'Al dente’ simply means the pasta is cooked through but has a tiny bit of firmness left in the middle. Note: Be sure to use the suggested amount of pasta to ensure your dish is balanced, just the way we planned it! Drain and set aside

Add the capellini pasta and the basil-walnut pesto to the pan with the mushrooms and onion. Toss well to coat the pasta in the pesto.