Tomato & rosemary pesto tagliatelle

1. To make the pesto, place the basil, grated Parmesan cheese and around half of the garlic granules into a blender (if you don’t have one, you can use a pestle and mortar instead) and mix until a thick paste is achieved. Whilst still mixing, gradually drizzle in olive oil (around three tablespoons should suffice) until binded. Season to taste with salt and black pepper. You can add more ingredients, if necessary, until the desired flavour and consistency is achieved.
2. For the pasta, bring a pan of salted water to boil over a medium heat, adding the pasta and half the rosemary when ready.
3. Whilst the pasta is cooking heat 1 tablespoon of olive oil in a frying pan on a medium heat. Add the sunflower seeds, pumpkin seeds, thyme, oregano, diced tomatoes, sliced green beans and the remaining garlic. Cook for around 5 minutes, mixing throughout, until the vegetables have softened; and then turn to low leave whilst you prepare the pasta.
4. Once the pasta has been on for 7-9 minutes, and is cooked to al dente, add the baby spinach for a final 30 seconds. Then, scoop out a mug of cooking water and set this aside, before draining.
5. Combine the pesto with the tagliatelle and spinach, adding a little cooking water to loosen, if needed, and then season to taste.
6. Divide the pasta and spinach between your bowls and spoon over the tomatoes and beans. To finish, add a little drizzle of extra virgin olive and some finely grated Parmesan and enjoy.

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