Slimming Worlds linguine with creamy pesto sauce

Cook the pasta according to the packet instructions, adding the green beans to the pan for the last 3 minutes of cooking time.

Meanwhile, make the pesto by placing the basil and rocket leaves in a food processor with the grated cheese and the garlic. Blend until everything is finely chopped. Scrape down the sides of the bowl with a spatula and ensure there are no large chunks remaining if there are, blend again briefly.

Add the fromage frais and stock to the processor and blitz again until creamy and fairly smooth.

Drain the pasta and beans and return to the saucepan. Stir in the pesto sauce and toss to mix well.

Serve immediately garnished with a little extra grated Parmesan.