Creamy, delicious pesto pasta full of greens thanks to the addition of pesto to the spinach and sautéed courgette.
Set a pot of water to boil over high heat.
Add all of the ingredients for the pesto to the bowl of a food processor and blend until smooth and creamy, roughly 1 minute.
Cut off the ends from the courgette and slice in to 1cm rounds. Then chop the rounds in half.
Once the water is boiling, add the pasta and cook for 10-12 minutes until al dente.
Meanwhile, add a drizzle of olive oil to a frying pan over medium heat. Add the courgette and cook until the pasta is finished.
Drain the pasta and add to the frying pan with the pesto. Add as much pesto as you prefer, you can save the rest!
Toss well to coat evenly.
Serve garnished with some fresh basil and a sprinkle of parmesan.
Storage: The pesto can be kept in an airtight container in the fridge for up to a week. Or try freezing ice cubes of it for easy single portions. I recommend cooking the pasta and courgette fresh, but it can be reheated the next day.