Step 1

Blanch spinach in a large pan of lightly salted, simmering water for 10 seconds until wilted. Drain and immediately refresh under cold water. Drain again.

Step 2

Squeeze as much liquid from the spinach as possible, then roughly chop. Place in a food processor with the garlic, almonds, oil, ricotta and 2 tablespoons parmesan, season, then blend until smooth and a vibrant green colour.

Step 3

Meanwhile, cook pasta in a large pan of boiling salted water according to packet instructions. Drain, reserving 1/4 cup (60ml) cooking water. Return pasta to pan with the pesto and reserved water. Stir over low heat for 30 seconds until combined and warmed through.

Step 4

Divide pasta among bowls, sprinkle with remaining parmesan, then serve.