Recipe and photography: Vicki Ravlich-Horan
100g dried spaghetti
1 garlic clove, finely chopped
120g packet baby spinach
½ portion Rocket Pesto (see recipe below)
Toasted almonds to garnish
Fill a large pot with water and bring to the boil. Salt generously and add the pasta.
In a pan melt the butter and then add the finely chopped garlic and baby spinach. Cook until the spinach has just wilted.
Add the broccolini to the boiling pasta just before it is cooked and cook for a further 2 minutes. Drain off the water. Stir in the cooked spinach and rocket pesto then crumble over feta and garnish with sliced roast almonds.
120g packet of rocket
1 clove garlic
1/3 cup almonds
1/3 cup grated Parmesan cheese
1/3-1/2 cup extra virgin olive oil
generous pinch salt
Blend everything together until you have a vibrant green paste. I start with 1/3 cup of oil and add more if needed to bring it together.
Will store in an airtight jar for 1-2 weeks.