Ingredients
For the pesto
2 handfuls spinach leaves
55g/2oz pine nuts, toasted
small bunch fresh basil leaves
5 tbsp olive oil
salt and freshly ground black pepper
To serve
200g/7oz spaghettini (or spaghetti), cooked according to packet instructions
1 tbsp pine nuts
balsamic vinegar, for drizzling
Method
1. For the pesto, blend all of the pesto ingredients in a food processor to a paste. Add more olive oil as necessary to loosen the mixture.
2. To serve, in a bowl, mix the cooked spaghettini or spaghetti with the basil and spinach pesto until well combined. Spoon the dressed spaghettini into the centre of a serving plate. Garnish with the pine nuts and balsamic vinegar.
