1 100g bag watercress, spinach and rocket salad 50g pine nuts , toasted 1 garlic clove , peeled olive oil 50g Grana Padano , or vegetarian alternative, grated 300g spaghetti
Put the salad in a food processor and briefly whizz to break down. Add the nuts and garlic then whizz again then with the motor running, add enough oil to make a saucy consistency, about 150ml. Pour into a bowl, stir in the cheese and season. Cook the pasta following pack instructions. Drain then toss with the pesto.
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