Pasta with home made spinach pesto

Oh wow this is the simplest and most delicious meal I have made in a while! I am falling in love with the idea of growing my own fruit and vegetables, we are working on building a raised bed but for now though I am so lucky to be able to source home grown veg from the farm.

Today I brought home some home grown spinach. Seriously have you tasted home grown spinach? Confession time: until last week, I hadn’t! But now I have I can tell you that it is a million times better than the stuff you can buy from the supermarket. It actually has such a wonderful flavour and when you cook it, the lovely leaves retain their form, rather than being whittled down to practically nothing and all watery like ugh, well you know…

So to make this lovely meal, you just need some pasta (I used gluten-free because apparently that’s better for me as a Hashimotos sufferer) some spinach, some pine nuts, a garlic clove, a glug of olive oil, some pasta of your choice, some grated cheese and salt and pepper to taste.

Method

Wilt the washed spinach and the grated garlic clove for a few minutes, don’t worry about adding water – it really doesn’t need it.

Cook the pasta in boiling water, add any surplus water from the spinach for extra flavour and goodness.

Toast the pine nuts by sticking them on a baking tray for 5 minutes in the oven at about gas mark 5.

In your food processor, place the pine nuts, spinach and a little olive oil and blitz for a couple of minutes.

Add the spinach mix to the cooked pasta, top with a little grated cheese if you wish and enjoy!

It tastes so good!!

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