It’s no secret that ageing has its downsides. And while wrinkly skin and worsening eyesight can be annoying, perhaps the most frustrating side-effect of the passing years is watching your memory decline.
When you’re trying to remember where you parked the car, or simply struggling to remember the name of that old colleague from years ago, there’s nothing more annoying than the feeling that your memory is failing on you.
While the National Institute on Aging recognises forgetfulness as normal signs of ageing (send help) there are measures you can take to keep your memory in tip-top shape. And it all comes down to diet.
By eating foods that will support your brain, you can improve memory function.
Healthline has compiled a list brain-boosting, but to make it even easier for you to add some of these into your diet, we’ve created a delicious pasta recipe with some of our favourites.
Combining some of the most beneficial foods for the brain, this easy pesto recipe includes walnuts, broccoli and pumpkin seeds. We swear it tastes good, and you’ll feel great about eating something that benefits your mind and body alike.
— 1 box of your favourite pasta
— 1 bunch of baby broccolini florets
— 1 bunch basil leaves
— 3 cloves garlic, peeled
— ½ cup walnuts
— ½ cup grated Parmigiano Reggiano
— 1 lemon, zest and juice
— ¼ – ½ cup extra virgin olive oil
— Red pepper flakes, sea salt, and cracked black pepper, to taste
— Pumpkin seeds
— Grated parmesan
— Whole basil leaves, for presentation
First, Prepare the Pesto Sauce
— Toast walnuts in a pan over medium-high heat for about 5 minutes or until lightly browned. Be careful to remove walnuts from heat just before being completely toasted, as they will continue to cook for a few seconds after.
— Combine basil, garlic, walnuts, grated cheese, lemon juice and zest in a blender and pulse to break down the basil.
— Add olive oil until the desired consistency is reached, pulsing continuously as you add.
— Season with salt, pepper and red pepper flakes as desired.
Next, Cook the Pasta
— Cut the rough ends off the bottom of the broccolini bunch.
— Bring a large part of heavily-salted water to a rolling boil.
— Add the pasta and let cook.
— Just before the pasta is ready, add broccolini so that it blanches in the pasta water, reaching a bright-green colour (this should take about one minute).
— Once pasta is cooked to desired texture, drain pasta and broccolini in a calendar.
Put it All Together
— Gently heat the pesto in the large pot and then add the broccolini and pasta mixture.
— Toss well until every noodle is fully coated, using extra olive oil to slicken it up if needed.
— Season as you go and divide pasta between plates once satisfied.
— Top it off with a fresh grating of cheese, a small handful of pumpkin seeds for texture, and a whole basil leaf for presentation.
*Walnut Pesto adapted from Garlic and Zest