250 g (1/2 lb) baby spinach
1 large handful basil leaves
6 large cloves garlic, roughly chopped
1/4 tsp nutmeg
1/4 tsp black pepper
1/2 tsp salt
1/2 cup cream
1/2 cup Parmesan cheese, shredded
1 cup walnuts, toasted
1/4 cup olive oil

Sauté the garlic in the olive oil for about 2-3 minutes, then add the spinach and cook down until tender. Place all ingredients except walnuts into a food processor and purée. Chop the toasted walnuts and mix in with the purée. Boil the pasta and toss with pesto (I actually only used half the pesto in the pasta and froze the rest).