Linguine with spinach, peas and pesto sauce

Instructions

1. For the pesto sauce, pound the basic leaves, pine nuts and garlic  in a mortar to form a thick paste. Then fold in the cheese. Drizzle in olive oil 1 tbsp at a time, pounding it into the sauce. When all the olive oil has been added and emulsified into the mixture, transfer the pesto to a bowl. (Alternatively you can use a food processor to blend all ingredients.) Let it stand for one hour.
2. Cook linguine in plenty of boiling salted water until it is almost al dente. Drain thoroughly. Save some of the pasta cooking water.
3. Heat butter (or olive oil) in a large saucier under medium heat. Add garlic and cook until it becomes fragrant. Mix in the spinach and peas, and cook until the leaves are wilted and the peas are cooked. Add the pasta and pesto sauce. Mix well, and season with salt and pepper to taste. Let the pasta absorb the sauce in the saucier for a little while. Add the consistency of the sauce with the pasta cooking water if necessary. Serve at once.  Sprinkle some grated cheese on top.