Whizzing up your own homemade pesto rates high on impressiveness. But this nutty basil sauce is actually really simple to make. Load the blender with some leaves, cheese and walnuts and in a few quick pulses you've made the base for a delicious pasta. You could stop there, but don't. Toss in some chickpeas, zucchini and sprinkling of self-satisfaction and you're ready to serve.
Cook pasta in a large saucepan of salted, boiling water for 8–10 minutes or until al dente. Drain, reserving 40ml (2 tablespoons) cooking water.
Drain chickpeas. Pick basil leaves from their stems. Dice zucchini. Peel garlic.
Finely zest and juice lemon. Place most of the basil (reserving a few leaves to garnish), walnuts, lemon zest and juice, ½ the parmesan, 40ml (2 tablespoons) olive oil and garlic in a small food processor or blender and blend until just combined. Season with salt and pepper and set aside.
Heat remaining olive oil in a frypan over medium-high heat. Add zucchini and cook for 3–4 minutes or until just tender.
Add pasta, chickpeas, pesto and reserved cooking water to zucchini and stir to combine.
Stir through baby spinach leaves until just wilted. Add reserved basil leaves and remaining parmesan and mix to combine. Toss salad leaves with your favourite dressing. Divide pasta between bowls amd serve with salad.