This deliciously filled pasta and pesto dish is both comforting and easy! The below recipe made enough for 4-5 meals and was great to serve with a delicious salad to bulk up the veg portion.

Ingredients (apologies for the rough measures, add more or less based on your taste):

For the pesto:

• handful of nuts and or seeds (I used pine nuts this time, but this pesto also tastes great with cashew/walnut/almond and/or sunflower/pumpkin seeds.
• bunch of basil
• pinch of salt
• 2 cloves of garlic
• handful of parmesan cheese.
• 1/2-1 cup olive oil

For the pasta:

• approx 8 “nests” of tagliatelle.
• 1 bag of baby spinach
• 1 bag of Quorn chicken pieces.

Method:

• Blend together all pesto ingredients until smooth. Add salt to taste. Add more olive oil if the mixture is more crumbly than smooth. Relish in the incredible smells of the basil (mandatory part of this method).
• Cook the pasta until Al dente.
• Fry the Quorn chicken pieces in a little oil until they start to colour. Then add the bag of spinach and stir until softened (anyone else obsessed with how much spinach shrinks when it cooks?).
• Combine the spinach and Quorn with the pasta and pesto. Top off with a sprinkle of parmesan and serve with a side salad. 

Et voila – enjoy!