RECIPE: James Kummrow's parsley and walnut pesto spaghettini

Versatile and fresh, Fatto Bar & Cantina's head chef James Kummrow shares with foodservice his recipe for parsley and walnut pesto spaghettini.

Serves 4

2 cups flat leaf parsley leaves
⅓ cup walnuts
2 garlic cloves
½ cup extra virgin olive oil
⅓ cup grated Grana Padano


  • In a blender or Thermomix pulse the parsley, walnuts and garlic until a coarse consistency. Slow the blender until the mix is just spinning with the blade and slowly add the extra virgin olive oil. Stop the blender and add the parmesan. Pulse the blender three times to incorporate the cheese.


500g spaghettini
1 bunch asparagus, woody stalk removed and cut into three
2 cup baby spinach leaves
1 handful green beans, tops removed
½ cup peas
½ cup extra virgin olive oil
½ cup grated Grana Padano
1 bunch basil
Black pepper, to taste
Flake salt, to taste


  • Begin by cooking the spaghettini al dente.
  • While the pasta cooks, submerge all green vegetables in seasoned, rapidly boiling water for 90 seconds and then remove.
  • Toss the cooked pasta and blanched vegetables together in a pan with olive oil, Grana Padano, salt and pepper.
  • Begin adding pesto to taste, and add more olive oil if required.
  • Serve immediately with more grated Grana Padano and freshly ground black pepper.

James Kummrow is the head chef of Melbourne's Fatto Bar & Cantina. For further information, please visit