Cooking instructions

Makes 4 servings

For the courgette pesto:

1. Blanch in boiling water for 30 seconds, remove with a slotted spoon and add to iced water to refresh.
2. Add the spinach to the same boiling water and blanch for 10 seconds then add to iced water too.
3. Repeat the process with the basil, also blanching for 10 seconds and adding to the iced water.
4. In a frying pan, lightly toast the pine nuts until golden, remove and allow to cool.
5. Squeeze out the excess water from all the blanched vegetables. Place into a blender and add chopped garlic and half of the olive oil.
6. Blitz until smooth then slowly add remaining olive oil.
7. Once combined, add the sherry vinegar, grated cheese and pine nuts to the mixture and pulse.
8. Stir in salt and pepper to taste. The pesto should be reasonably thick and light green in colour.

For the pasta:

1. Cook the pasta in salted boiling water for 8-10 minutes, or until cooked through but also al dente.
2. Heat a frying pan and add 15ml olive oil, the chopped garlic, the halved cherry tomatoes and green beans. Season with salt and pepper and sauté until the tomatoes start to soften.
3. Strain the pasta and add to the pan along with 3 tablespoons of the courgette pesto.
4. Gently mix together in the pan, add a handful of rocket and toss through.
5. Serve in a pasta bowl and garnish with a scattering of toasted pine nuts and shavings of cheese.