Spinach and basil pesto pasta

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Ingredients

375 g Spaghetti

1 1/2 c Fresh basil leaves (plus extra to serve)

40 g Baby spinach (plus extra to serve)

50 g Parmesan cheese, grated (plus extra to serve)

55 g Pine nuts, toasted (plus extra to serve)

2 cloves Garlic, chopped

80 ml Extra virgin olive oil (plus extra to serve)

1 pinch Salt

1 pinch Black pepper

2 Large zucchinis, cut into julienne strips

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Instructions

Step 1

Place the basil, spinach, parmesan, pine nuts and garlic in a food processor and process until the mixture is finely chopped. With the motor running, add the oil in a slow steady stream until smooth and combined. Season with salt and pepper. Transfer the pesto to a bowl and set aside.

Fresh basil leaves (plus extra to serve)

Pine nuts, toasted (plus extra to serve)

Garlic, chopped

Extra virgin olive oil (plus extra to serve)

Baby spinach (plus extra to serve)

Parmesan cheese, grated (plus extra to serve)

Salt

Black pepper

Step 2

Cook the spaghetti in a large saucepan of boiling salted water for 8 - 12 minutes or until al dente, adding the zucchini for the last 30 seconds of cooking. Drain, reserving 1⁄3 cup of the cooking liquid. Return the pasta and reserved cooking liquid to the saucepan.

Spaghetti

Large zucchinis, cut into julienne strips