Spaghetti with rocket and walnut pesto

SERVES 6 PREP + COOK TIME 35 MINUTES

400g wholemeal spaghetti 470g broccolini, trimmed, chopped coarsely 2 tablespoons olive oil 2 cloves garlic, crushed 400g baby spinach leaves 1 cup (240g) ricotta, crumbled ½ cup (50g) walnuts, roasted, chopped coarsely

ROCKET AND WALNUT PESTO

60g rocket leaves 1 cup firmly packed fresh basil leaves ½ cup (50g) walnuts, roasted 2 cloves garlic, crushed 1 teaspoon finely grated lemon rind ⅓ cup (25g) finely grated parmesan ½ cup (125ml) extra virgin olive oil

1 Make Rocket and Walnut Pesto.

2 Cook pasta in a large pan of boiling salted water 10 minutes or until almost tender, adding broccolini in last 2 minutes. Reserve ½ cup cooking water; drain pasta.

3 Meanwhile, heat oil in a large saucepan over medium heat; cook garlic and spinach, stirring occasionally, 2 minutes or until just wilted. Season. Stir in pasta, broccolini, pesto and enough reserved cooking water to help combine sauce. 4 Serve pasta topped with ricotta and nuts.

ROCKET AND WALNUT PESTO Process rocket, basil, nuts, garlic, rind, cheese and 1 tablespoon of the oil until roughly chopped. With motor operating, add remaining oil in a thin, steady stream until mixture is smooth. Season to taste.