Name: Pasta with pesto & fresh herbs
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 6
Cuisine: Italian
Ingredients: 500g bag pasta shapes; 100g bag baby spinach; 50g walnuts chopped; 50g bag wild rocket; small handful flat-leaf parsley leaves torn into fingertip-size pieces; small handful sage leaves torn into fingertip-size pieces; small handful chives snipped; some basil and tarragon, if you have any, torn into pieces; 4 tbsp good-quality olive oil; 100g parmesan or veggie alternative, grated; 50g toasted pine nuts; 2 garlic cloves roughly chopped; handful basil; handful flat-leaf parsley; 50ml olive oil

500g bag pasta
shapes
100g bag baby spinach
50g walnuts
chopped
50g bag wild rocket
small handful flat-leaf parsley
leaves torn into fingertip-size pieces
small handful sage
leaves torn into fingertip-size pieces
small handful chives
snipped
some basil
and tarragon, if you have any, torn into pieces
4 tbsp good-quality olive oil
100g parmesan
or veggie alternative, grated

For the pesto

50g toasted pine nuts
2 garlic cloves
roughly chopped
handful basil
handful flat-leaf parsley
50ml olive oil

Method

step 1
Pound the pesto ingredients to a paste in a pestle and mortar or food processor.
step 2
Cook the pasta. Drain, return to the pan with the pesto and stir over a low-ish heat for 2-3 mins – not any longer or the sauce will go grey. Add the spinach and stir well for 1 min until it wilts. Add the walnuts, rocket, parsley, sage, chives, basil and tarragon, if using, and oil. Take off the heat and stir well before serving sprinkled with grated Parmesan.