250gm whole wheat spaghetti
Large bunch spinach. coarsely chopped
2 Tblsp toasted pine nuts
1 Tblsp Olive oil
1-2 garlic cloves, chopped
1 Tblsp water
1 (±30gm) pack rocket , roughly chopped
Freshly grated parmesan
Method
First, make the pesto:
Using a liquidizer or hand-held blitzer, grind the rocket, oil, garlic and water to a rough paste.
Add the pine nuts and blend to finish off the pesto.
Cook the pasta in lightly salted boiling water until it is al dente.
Drain, reserving 2-3 tablespoons of the cooking liquid.
Return the pasta to the saucepan with the reserved liquid.
Add the spinach, a handful at a time, and allow it to wilt.
Now add the pesto and give everything a good stir to combine.
Serve the pasta with grated parmesan and a crispy fresh salad.
