Gino cooks pasta with spinach, watercress and rocket pesto on Let’s Do Lunch.
The ingredients are: 125g fresh tagliatelle or spaghetti, 25g (a large handful) of watercress, spinach and rocket salad, 1 small clove garlic, 6 walnut halves, chopped, Zest of 1 lemon, 30g grated pecorino, Olive oil, A few black olives, cut in half and Salt and pepper.
To prepare the dish, bring a pan of salted water to the boil.
Blitz together the salad leaves and garlic with enough olive oil to loosen it . Once blended, tip into a bowl and fold through the chopped walnuts, pecorino and lemon zest.
Tip the pesto into a bowl.
Add the pasta to the boiling water and cook for 2 minutes, then drain reserving some of the water.
Add the pasta to the pesto. Add a splash of the cooking water to loosen everything, the stir in the black olives.
Serve in warm bowls.