Spinach, walnut & pecorino fusilloni

Name: Spinach, walnut & pecorino fusilloni
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 300 g No.1 Fusilloni; 1 clove/s garlic, roughly chopped; 50 g walnut pieces; 1 unwaxed lemon, zest and juice; 120 g pack baby spinach; 20 g pecorino, finely grated, plus extra, to serve; 25 g pack basil; 2 tbsp extra virgin olive oil; Pinch chilli flakes to serve (optional)

Young spinach makes a vibrant and nutritious addition to this pesto-style sauce.

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Serves4
CourseLunch
Prepare5 mins
Cook15 mins
Total time20 mins

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300g No.1 Fusilloni
1 clove/s garlic, roughly chopped
50g walnut pieces
1 unwaxed lemon, zest and juice
120g pack baby spinach
20g pecorino, finely grated, plus extra, to serve
25g pack basil
2 tbsp extra virgin olive oil
Pinch chilli flakes to serve (optional)

Cook the pasta in a large pan of boiling, salted water according to pack instructions.
Meanwhile, place the garlic, walnuts and lemon zest in a blender and whizz until finely chopped. Add the spinach and pecorino, then tear in the basil (stems and all) and whizz again until well blended. Add the oil and blend until smooth and creamy. Season the pesto, then add some lemon juice, to taste.
Drain the pasta, reserving a mug of cooking water. Return the pasta to the pan. Stir in the pesto, adding as much reserved water as needed to loosen the mixture.
Taste and add more lemon juice, if needed. Divide between bowls and serve with a sprinkling of pecorino and chilli flakes, if liked.