Fusilli in Fresh Green Sauce

The older one and I are both pasta freaks, and in order to ensure we don't get tired of the same old stuff, I keep experimenting with the sauces. This was a "secret" recipe for a green sauce that I pulled off the net. And given the ease of preparation and the quality of ingredients, it sure packed a mean punch!

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200 gms pasta

1 bunch spinach leaves 

200 gms peas, shelled

1/2 small bunch basil leaves

2 tbsp green pesto

100 ml cream

2- 3 tbsp cheese, and a little more for garnish

Method:

Cook the pasta following pack instructions. Drain the pasta, reserving a little of the cooking water, and return to the pan.

Meanwhile, place the spinach and peas in a bowl, and cover with boiling water. Leave for about 3 mins until the peas are tender, then drain well. Tip the veg into a blender, add the basil, pesto, cream and cheese, and whizz to make a smooth sauce.
Pour the sauce over the pasta, and cook on a low heat for a few minutes till the sauce clings to the spaghetti, adding a little of the reserved pasta water if it appears too dry.

Garnish with cheese, basil leaves and baby tomatoes.