500 gr of spinach
1 handful of rocket
250 grams of cashew nuts
6 cherry tomatoes
1 clove of garlic
Salt, extra virgin olive oil

Put the water to boil in a large saucepan.

Wash the spinach and the rocket and drain them. Rinse the tomatoes, peel the garlic. Put all the vegetables in a blender, along with 100 grams of cashews, a pinch of salt and 4 tablespoons of extra virgin olive oil.

Blend until creamy. Add another 100 grams of cashews and blend lightly again, so that the cashews do not reduce to flour.
Cook the whole spaghetti al dente (at least 2-3 minutes less than what is indicated in the package).

Mix the pesto with the spaghetti, serve with fresh oregano and a chopped cashew nut (50 gr) cut with a coarse knife.