Place the basil, spinach and rocket in a colander. Wash the leaves well under cold running water. Shake to dry. Transfer the leaves to a food processor.
Add the walnuts, Parmesan cheese and garlic and process until finely chopped. With the machine still running, slowly drizzle the oil through the feed tube, processing until the pesto is thick.
Meanwhile, cook the pasta according to the packet directions; drain. Toss the pasta with the pesto in a large serving bowl until evenly coated. Garnish with the basil sprigs, squeeze the lemon juice over the pasta and serve.
This dish provides 63 per cent of the recommended daily intake of thiamine, essential in converting glucose into energy.
Its such a simple idea to mix up greens in pesto...so I dont know why I havent done it before:-) This is a great mix - I dont know if I had the exact proportions- but I think the idea is that its fine to mix up the greens in pesto. The lemon juice is also a good touch. Do it!:-) - 26 Jun 2009