Pasta with pesto & fresh herbs

• bag pasta↗500g g

  shapes

• bag baby spinach↗100g g
• walnuts↗50g g

  chopped

• bag wild rocket↗50g g
• 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

• good-quality olive oil↗4 tbsp tbsp
• parmesan↗100g g

  or veggie alternative, grated

• toasted pine nuts↗50g g
• garlic cloves↗2

  roughly chopped

• handful basil↗
• handful flat-leaf parsley↗
• olive oil↗50ml ml

Step-by-step instructions

1. 1

   Pound the pesto ingredients to a paste in a pestle and mortar or food processor.

2. 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.