SPAGHETTI WITH SPRING GREENS

I have all sorts of new life in my garden, a mixed selection of herbs and lots of leafy, nutritious greens.  I make the sauce into a thick pesto like paste which i can also use as a dip if any left over!

Serves 4

4 cloves garlic, peeled

1 red chilli, seeds removed, roughly cut

12 spring onions, roughly chopped

Handful parsley

Mixed handful of chervil, tarragon, mint and basil

300g kale, spinach or cavolo nero, stalks removed

2 Tbsp sunflower or pine nuts, lightly toasted

1 cup extra virgin olive oil

¼ cup parmesan cheese, finely grated

1 lemon, juice

Salt and freshly cracked pepper

500g spaghetti

Method

Bring a large pot of lightly salted water to the boil.

Begin by cooking the garlic and chilli for 5 minutes, this will soften the flavours. Remove and drain. Set aside.

Blanch the leafy greens for 2 minutes. Reserve 2 Tbsp water, drain well.

In a food processor, add the garlic, chilli, toasted seeds, herbs, ½ the parmesan cheese  and blanched greens.  Processor for until just combined. Season lightly with salt and pepper.

Keep the motor running and add the water and ¾ of the oil. Add a little lemon juice, combine and taste.  You want it to have a herby, deep leafy taste with a hint of lemon to lift the flavour. Spoon into a bowl and set aside.

In the same pot cook the spaghetti (following the directions on the packet).

Drain and return to the pot.  Add the enough of the green pesto like sauce to coat the spaghetti well.

Serve at once with a little more olive oil and freshly grated parmesan cheese.