Yummy sauce for using up leftover pesto and perfect for mid-week.
Green Spaghetti Sauce – serrves 4
- 400g spaghetti
- 100g baby spinach
- 140g frozen peas
- a small bunch of basil, leaves picked
- 3 tbsp green pesto
- 150ml single cream
- 50g Parmesan, grated, plus extra to serve
Cook the spaghetti in lots of salty water for the time stated on the packet.
Meanwhile, put the spinach and peas in a bowl and pour over boiling water to cover. Leave for 3 minutes, or until the peas are tender, then drain well.
Tip the peas and spinach into a food processor, then add the basil, pesto, cream and Parmesan. Whizz to make a smooth sauce.
Drain the pasta, but reserve a mugful of the cooking water, then return to the pan. Pour over the green sauce and place over a low heat to cook for a few minutes, you want the sauce to cling to the spaghetti. Add a little pasta water if it looks dry, season to taste and serve with extra Parmesan.
(Original recipe from BBC Good Food)
Jono & Jules do food & wine 
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