Lemon and Greens Pesto Spaghetti with Goat's Cheese

Serves 4

This is a Guest Recipe from the BBC Good Food Guide and is quick and easy, very healthy with lots of veg plus some goat's cheese to add to the flavour of the dish.

Ingredients

350g pasta (I used spaghetti)

Half a head of broccoli, cut into florets

Handful of spinach (a whole pack wilts to almost nothing!)

Handful of basil

4 tablespoons toasted pine nuts

Handful of frozen petit pois

1 - 2 cloves of garlic, peeled and minced

Salt and pepper

Juice of half a lemon, plus zest

6 tablespoons extra virgin olive oil

3 tablespoons of grated Parmesan

A roll of soft goat's cheese, to divide between bowls when serving

AND THIS IS WHAT YOU DO.....

1. Cook the pasta according to manufacturer's instruction.
   
   
2. Steam the broccoli for about six minutes or until you can poke a knife through the stems.
   
   
3. Cook the peas for 3-4 minutes in boiling, salted water, drain and set aside.
   
   
4. Mix the garlic, lemon zest, juice, olive oil, grated Parmesan and the nuts in a food processor and season to taste.
   
   
5. Drain the pasta, mix through the pesto, add the peas and broccoli and then the spinach. 
   
   
6. Mix and allow the spinach to wilt in the heat of the pasta. Finally, divide between bowls and top with a chunk of goat's cheese and serve with an extra sprinkling of toasted pine nuts.