1
Preheat oven to 190°C fan / 400°F. Halve the courgettes lengthways and cut into half moons. Place on a baking tray, drizzle with olive oil and a pinch of salt; cook for 20 minutes until soft. Then remove from the oven and set aside to cool slightly.
2
Place ⅓ of the roasted courgette into a powerful blender or food processor, along with the toasted walnuts, basil, roasted garlic cloves, lemon juice, 3 tablespoons of olive oil, water and a pinch of salt. Blend until everything comes together to form a slightly chunky pesto; add a dash more water, if needed, to blend it together.
3
Cook the pasta according to packet instructions. Once cooked, drain, reserving a little of the pasta water, and pour back into the pan.
4
Mix the pesto through the pasta, along with the remaining roasted courgette and the spinach. Cook over medium heat for a few more minutes, stirring through a dash of the pasta water, until the sauce is smooth and coats the pasta well.
5
Once everything has heated through and the spinach has wilted, remove from the heat. Roughly chop any remaining walnuts and sprinkle on top, along with a pinch of black pepper.
