Sad Herb Spaghetti

After Friday night's dinner, I may or may not have had a bath and gone to bed instead of doing any dishes or tidying the kitchen. However, this meant that the leftover herbs that I was cooking with were left on the bench and were wilted by the early morning sunlight the next day. Even though they looked totally sad, with a little olive oil, lemon juice and a lot of parmesan they became the most velvety smooth vibrant green sauce.

You can use any herbs that are on their dying days here but I love this basil and parsley combination. Depending on what you feel like either use one clove of raw garlic to make it fiery or a few cloves of roasted garlic for something a bit more mellow. Cover with more parmesan before eating and you won't feel so bad about your wilting herbs after eating this.

Ingredients

• A sad-looking bunch of basil

• A sad-looking bunch of parsley

• 100g of Parmesan cheese

• A generous drizzle of olive oil

• The juice of a lemon

• A big pinch of salt

• A clove of garlic

• Half a packet of spaghetti

Put a large pot of salty water on to boil and start cooking your spaghetti to whatever time it says on the packet. Into a blender or food processor add the herbs, cheese, olive oil, lemon juice, salt and garlic clove.

Blitz until it's smooth. In the last few minutes of the spaghetti cooking, scoop out half a ladle of hot pasta water and add that to the blender. Blitz again. Once the spaghetti is done, drain and toss together with the sauce. Serve with plenty more parmesan.