1. Cook pasta according to packet directions. Drain.
  2. In a large frypan, heat the oil over medium heat.
  3. Add the garlic, sundried tomatoes, broad beans and pine nuts, and sauté for 3 minutes. Reduce the heat, add the pesto, and keep warm.
  4. Place the spinach in another frypan and cook, covered, over a medium heat, shaking the pan once or twice, until the leaves are wilted. Remove from the heat.
  5. Place the spaghetti and pesto sauce in a large bowl; toss well. Add the spinach and toss again. Add pepper and serve.

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