Lemon, Greens and Pesto Linguine
Lemon, Greens and Pesto Linguine



  • 350g linguine
  • ½ head of broccoli, cut into small florets
  • Handful of basil leaves
  • 1 handful of wilted spinach, excess water squeezed out
  • 4 tbsp pine nuts
  • 1 grated garlic clove
  • ½ lemon, zest and juice
  • 6 tbsp olive oil
  • Handful of peas
  • 3 tbsp grated parmesan or similar
  • 3 tbsp cream cheese
  • Cook the linguine in boiling salted water until al dente, then drain. Meanwhile, cook the broccoli in salted water for 4 mins, then drain and add to a food processor with the spinach, basil and pine nuts. Pulse to combine, then stir in the lemon zest and juice, garlic, oil, cheeses and peas. Season well.
  • Return the drained pasta to the pan and stir through the green pesto mixture with a splash of water to loosen. Toss together, season to taste, and serve immediately.
10 mins
4 serving

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