Secret green sauce spaghetti

• spaghetti↗400g g
• baby spinach↗100g g
• frozen pea↗140g g
• basil↗small bunch

  leaves picked, a few reserved to serve

• green pesto↗3 tbsp tbsp
• single cream150ml ml
• parmesan↗50g g

  (or vegetarian alternative), grated, plus a little extra to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.