Pasta with Spinach, Walnut and Basil Pesto from Spring and Summer Cooking with a Veg Box (Riverford

Ingredients

• 400 g dried pasta (any type; use your preferred shape)
• 2 garlic cloves
• 30 g walnut pieces
• 20 g pine nuts
• salt
• pepper
• 100 ml olive oil, more if needed
• 50 g basil
• 100 g Parmesan or vegetarian alternative, grated
• 200 g spinach, washed well, any larger, tough stalks removed
• zest of ½ and juice of 1 lemon
• ¼ tsp freshly grated nutmeg