Pasta with spinach and parsley pesto

Toast the pine nuts in a dry frying pan until golden. Remove from heat and leave to cool.

Put half the spinach, all the parsley, 2 tablespoons pine nuts, 1 clove garlic, 2 tablespoons parmesan cheese, lemon zest and 6 tablespoons of oil into a blender or food processor. Blend to a creamy paste and season with salt and pepper.

Cook the farafalle in a pan of boiling salted water for 8-10 minutes until al dente.

Thinly slice the remaining clove of garlic.

Heat the remaining oil in a frying pan. add the garlic and spinach and cook for 1 minute.

Drain the pasta and mix in the pesto and the remaining pine nuts. Toss with the spinach mixture.