Miso pesto trofie pasta with spinach and pine nuts

Place a large non stick frying pan on high heat. Add the spring onions and cook for about 3 minutes until charred on all sides. Leave to cool slightly and finely chop. Set aside.

Bring a large pot of water to a boil and season generously with salt. Drop in the pasta and cook for about 10 minutes or until al dente. Drain, reserving 125ml of the pasta water. Place the pan on a low heat.

Return the drained pasta to the pot and add the butter, pesto, 50g of the parmesan, 3 tablespoons of the pine nuts, spinach, spring onions, the reserved pasta water and a good grind of black pepper. Stir well until the spinach has wilted and the pasta looks creamy and silky.

Divide into bowls and sprinkle with the reserved parmesan and pine nuts.