Secret green sauce spaghetti
400g spaghetti
100g bag baby spinach
140g frozen pea
small bunch basil, leaves picked, a few reserved to serve
3 tbsp green pesto
150ml pot single cream
50g parmesan (or vegetarian alternative), grated, plus a little extra to serve
STEP 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.
STEP 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.
