Name: Pesto Pasta Bake with Spinach and Sun-Dried Tomatoes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4
Ingredients: 30 g basil (just the leaves); 120 g spinach (stems removed); 2 cloves of garlic; 45 g pine nuts; 60 g hard Italian cheese (vegetarian) (finely grated); 1/2 tsp sea salt; 1/4 tsp black pepper; The juice of half a medium lemon; 60 ml extra virgin olive oil; 390 g rigatoni; 1 cup of pasta cooking water; 1 medium courgette (240g) (cut in half lengthways then sliced); 90 g sun-dried tomatoes (sliced); 150 g mozzarella (grated); Extra Italian cheese, grated, for serving (optional)