Cook the pasta (spaghetti) according to the packet directions, until al dente.

Cook spinach and peas in a separate salted boiling water until tender. Put the vegetables, basil leaves, pesto, cream and parmesan in a food blender and whizz to make a smooth sauce.

Put the drained pasta to a large pan, reserving a glass of the cooking water. Pour over the sauce and cook in a low heat for 5 minutes or until the sauce clings to the spaghetti. Add a little pasta water if it so dry. Season with salt and pepper.

Served topped with parmesan and basil leaves, if desired.