Fresh pesto vegetable pasta

Ideal for weeknight dinners and small gatherings. Homemade basil pesto stays bright and green, while the vegetables are only briefly sautéed so they stay crisp. Save a cup of pasta water to help the sauce cling. If basil is scarce, swap in some fresh parsley without losing the pesto character.

1. 01

   Bring a large pot of salted water to a boil and cook the pasta until al dente.

2. 02

   Reserve 1 cup of pasta water, then drain.

3. 03

   Blend basil, garlic, nuts, half the oil, salt and pepper into a pesto; loosen with 1–2 spoons of pasta water if needed.

4. 04

   In a wide pan, warm the remaining oil and sauté zucchini and pepper 3–4 minutes until just tender-crisp.

5. 05

   Add spinach for 30 seconds, then tip in the pasta and pesto.

6. 06

   Toss with splashes of pasta water until glossy; fold in cheese if using.

7. 07

   Plate, finish with fresh basil and chopped nuts, and serve hot.