Creamy Pesto Spaghetti with Spinach & Parmesan

1. Bring a large pot of well-salted water to a boil. Cook the spaghetti according to packet instructions until al dente. Reserve a mugful (about 150ml) of pasta cooking water before draining.

2. While the pasta cooks, heat the olive oil in a large frying pan over a medium heat. Add the onion and celery with a pinch of salt and cook gently for 6–8 minutes, stirring occasionally, until softened and just starting to turn golden.

3. Add the garlic and cook for another 1–2 minutes until fragrant. Add the chopped tomatoes and cook for 3–4 minutes until they begin to collapse and release their juices.

4. Pour in the cream and stir through the pesto. Let it bubble gently for 2 minutes, then add the spinach in handfuls, stirring until wilted into the sauce.

5. Add the drained spaghetti to the pan along with a generous splash of the reserved pasta water. Toss everything together well over a low heat — the starchy water will help the sauce cling to the pasta. Add more pasta water a little at a time if the sauce feels too thick.

6. Remove from the heat and stir through the grated parmesan. Taste and adjust seasoning with salt and black pepper.

7. Divide between bowls and finish with an extra grating of parmesan and a crack of black pepper.