Spinach and artichoke pasta salad

Cook the pasta in boiling salted water until al dente

Wash the spinach but don’t dry it too much. Transfer to a pan over low heat and cover with a lid. Cook for a minute or two, until the spinach has wilted. Allow the spinach to cool a little, then squeeze out as much water as possible

Combine the spinach and all the remaining pesto ingredients in a small blender with a pinch of salt and pepper and whizz to combine

Once the pasta is cooked, drain well and mix with the spinach pesto, topping with the artichokes

Top with extra lemon zest and chilli flakes