Lemon & greens pesto pasta

• pasta↗350g g

  (we used linguine)

• broccoli↗½ small head of

  cut into florets

• basil↗large handful of
• spinach↗1 large handful of

  wilted in boiling water, cooled and excess water squeezed out

• pine nuts↗4 tbsp tbsp
• garlic clove↗1

  grated

• lemon↗½

  zested and juiced

• extra virgin olive oil↗6 tbsp tbsp
• peas↗large handful of frozen

  large handful of frozen, set aside in boiled water until heated through

• parmesan↗3 tbsp grated tbsp

  or vegetarian hard cheese

• soft cheese↗3 tbsp tbsp

Step-by-step instructions

1. 1

   Cook the pasta following pack instructions. Meanwhile, cook the broccoli for 4 mins in boiling salted water. Drain, then put in a food processor along with the basil, spinach and pine nuts. Pulse until combined.

2. 2

   Stir in the garlic, lemon zest and juice, olive oil, peas, parmesan and soft cheese, and season to taste.

3. 3

   Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan and add the pesto along with a splash of water to loosen. Toss together, check the seasoning and serve.