SPAGHETTI WITH ROCKET, SPINACH AND PECANS

Ingredients

• 200g baby spinach, washed and dried

• 50g rocket

• 100 g pecan nuts, chopped

• 2 cloves garlic flakes

• juice of 1/2 lemon

• 300ml pecorino cheese, grated

• 250ml extra olive oil, plus extra for brushing

• Salt, to taste

• 500g spaghetti, cooked

Cooking Instructions

1. Place the spinach, rocket, pecans, garlic, lemon juice and 250ml of the pecorino in a food processor and blend. (You might have to do this in two batches as the spinach tends to be quite bulky and may fill up the bowl of the food processor too much.)

2. When the leaves are roughly chopped, slowly drizzle in the olive oil while the processor is still running.

3. Allow to blend until it forms a thick but moist pesto. Season to taste.

4. To serve, toss the pesto with the cooked spaghetti and serve with the remaining grated pecorino.

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