Replace the spaghetti with gluten-free spaghetti, and make sure the pesto is a gluten-free variety.
Cook the spaghetti following pack
instructions. Meanwhile, boil the kettle,
put the spinach and peas in a bowl,
and cover with boiling water. Leave for
about 3 mins until the peas are tender,
then drain well. Tip the veg into a food
processor or blender, add the basil,
pesto, cream and Parmesan, and
whizz to make a smooth sauce.
Drain the pasta, reserving a little of
the cooking water, and return to the pan.
Pour over the sauce and return to a low
heat to cook for a few mins, until the
sauce clings to the spaghetti. Add a little
pasta water if it looks too dry, season to
taste and serve with extra Parmesan and
scattered with basil leaves, if you like.