Spinach, walnut & pecorino fusilloni

Cook the pasta in a large pan of boiling, salted water according to pack instructions.

Meanwhile, place the garlic, walnuts and lemon zest in a blender and whizz until finely chopped. Add the spinach and pecorino, then tear in the basil (stems and all) and whizz again until well blended. Add the oil and blend until smooth and creamy. Season the pesto, then add some lemon juice, to taste.

Drain the pasta, reserving a mug of cooking water. Return the pasta to the pan. Stir in the pesto, adding as much reserved water as needed to loosen the mixture.

Taste and add more lemon juice, if needed. Divide between bowls and serve with a sprinkling of pecorino and chilli flakes, if liked.