Angela Hartnett cooks a vegetarian pasta with spinach, gorgonzola cheese and walnuts on Spring Kitchen with Tom Kerridge.

Angela use double zero pasta flour to make her fresh pasta and serves it with a gorgonzola, spinach, broccoli and walnut sauce.

She says about her dish: “A really simple, elegant little veggie dish that can be ready in minutes if you opt for shop-bought pasta.”

The ingredients for the dish are: 200g 00 flour for the pasta, plus extra for dusting, 2 free-range eggs, pinch of salt, 200g Tenderstem broccoli, cut into florets, 2 tbsp olive oil, 1 garlic clove, large handful spinach, 50g gorgonzola, 1 tbsp chopped mint, 25g walnuts.