Friday, 8 July 2016 09:13 AM BST
Recipes from Wimbledon: Quinoa pasta, spinach, rocket and pesto

Quinoa pasta, spinach, rocket and pesto

200g quinoa pasta
100g green pesto
80g rocket
100g baby leaf spinach
Basil leaves
80g Grana Padano cheese
Olive oil
Table salt
Half a cup of pasta water

1. Bring a pan of salted water to a rolling boil, add the pasta and a splash of olive oil. Cook al dente.
2. Meanwhile, wash the spinach and rocket and drain well.
3. Shave the cheese with a vegetable peeler.
4. Put a large frying pan on to heat with a little olive oil and the pesto.
5. When the pasta is cooked, drain well (retain half a cup of the pasta water) and add to the frying pan, mix well until coated with the pesto.
6. Stir in the rocket and spinach until it has wilted; add half a cup of the pasta water.
7. Plate up into a bowl, finish with the shaved cheese and basil, season with salt and black pepper if required.

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