Cook the Spaghetti: Boil the water, add the pasta then check the packaging for the specific cooking time. Gently stir every few minutes then drain when pasta becomes al dente.

Chop the Shallot: Slice off the stem, peel and discard the skin, separate the bulbs, then chop into large pieces.

Chop the Parsley: Remove the stems. Bunch the leaves together on one hand then thinly slice. Rock the knife back and forth over the pile for finer pieces.

Halve the Tomatoes

Cook the Greens: Bring water to a boil then add 1 oz spinach and 0.5 oz basil for 30 seconds then remove and transfer into a bowl of ice water to soak until cool. Bunch the leaves together then gently squeeze to dry.

Blend the Sauce: In a blender or food processor, add the cooked basil and spinach, 0.5 oz shredded parmesan cheese, 3/4 tsp salt, 3 garlic cloves, 0.5 oz shallot, 1 tbsp lemon juice, 5 tbsp olive oil, 1 oz pine nut, and 2 fl oz unsalted chicken broth and blend until well-combined.

Sauté the Tomatoes: In a pan over medium heat add 1 tbsp olive oil and 3 oz red cherry tomatoes, then sauté for 1 minute.

Add the Spaghetti and Sauce: Continue adding 17 oz spaghetti and the pesto sauce, and evenly stir for another 3 minutes.

Serve and Enjoy: Transfer the cooked mixture onto serving plates and garnish with 0.5 oz shredded parmesan cheese, 2 tbsp parsley, and 1/2 tsp pepper.