1. Cook the pasta according to package instructions in plenty of salted water. Reserve 100 ml of the cooking water.
2. Meanwhile, make the pesto: blend all ingredients in a mini-food processor until smooth.
3. Dry-roast the pine nuts in a pan until golden brown. Set aside.
4. In the last 30 seconds of pasta cooking: add the spinach to the cooking water.
5. Drain pasta + spinach. Return to the pan.
6. Add the pesto + a splash of cooking water for creaminess. Mix well.
7. Serve in deep plates, garnish with roasted pine nuts and capers.

Spinach provides magnesium and folate. Pine nuts add zinc and magnesium. Olive oil and cheese provide unsaturated and saturated fats and flavour. Wholewheat pasta provides fibre. Basil gives the pesto its fresh, herbal flavour.

Tips & variations

• Vegan option: replace Parmesan with nutritional yeast
• Nice on the side: a cup of herbal tea after the meal
• For gluten-free: use gluten-free pasta (rice or pea)
• For athletes after training: add grilled chicken or tofu for extra protein