basil and cashew pesto pasta

Serves: 4

Ingredients:
200g fresh greens, tough stems removed
320g penne
1 small garlic clove, crushed
30g pack fresh basil, leaves picked
40g cashew nuts
50ml olive oil
1 lemon, zested

Method:
bring a large pan of water to the boil and cook the fresh greens in it for 7 mins, then remove with tongs (leaving the water in the pan) and rinse under cold water until cool. squeeze out the excess water.
cook the penne in the same pan for 10 mins, then drain, reserving 100ml of the pasta water.
meanwhile, put the greens, garlic, most of the basil, 30g cashews, the oil and most of the lemon zest in a food processor. blitz until smooth.
tip the drained pasta back into the pan and add the pesto along with the reserved pasta water. stir well to coat the pasta, then divide between 4 bowls. top with the remaining basil, lemon zest and cashews to serve.