Super Greens Pesto Pasta

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Step 1

Put the pasta onto boil in salted water because you need to collect a good cup of that silky pasta water.

Step 2

Cook until al dente, drain keeping a cup of the pasta water to one side.

Step 3

Blanch the spinach into boiling water for 30 seconds then plunge into an ice bath. Squeeze out he excess water and then place it into a powerful blender.

Step 4

Add 60g goats cheese, 1 tbsp of olive oil, 1-2 tbsp of grated parmesan, 1-2 tbsp of pasta water, garlic, lemon zest, walnuts, 20g fresh basil and 2tbsp chopped chives and blitz until smooth and vibrant green. Taste and season with salt and pepper.

Step 5

Place the pesto into a pan with the warm pasta, adding a little pasta water to loosen until it's glossy and coats the pasta without being claggy.

Step 6

Grate in a little extra parmesan and add a final flurry of seasoning to taste.

Step 7

Serve with fresh basil scattered over the top and some crushed toasted walnuts.

Step 8

Pair with a protein of choice.