400g Whole wheat Spaghetti (or gluten free pasta) Cook according to packet instructions. Run under cold water and add a little oil oil.
500g broccoli, trimmed into lengths (steam for 1 minute)
2 garlic cloves crushed
400g baby spinach
1 cup ricotta cheese, crumbed
1/2 cup walnuts, roasted and chopped
Heat a pan with a little olive oil, add the garlic and spinach and fry briefly.
Add the pasta, broccoli and Pesto.
Pour a little hot water over to ensure the pesto mixes nicely with the pasta.
Mix together thoroughly and top with ricotta and roasted walnuts
3 cups baby spinach
Handful of basil
Juice from 1 lemon
3 tablespoons oil
2 tablespoons whole almonds, toasted
2 tablespoons Parmesan cheese, grated
2 cloves garlic
Salt & pepper
Place all the ingredients in a blender and blend until almost smooth.