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