Begin by putting your pasta on to cook, following the instructions on the back of the packet. Once cooked, drain and leave to cool.

In a non-stick pan, lightly toast the almonds for a few minutes until they start to turn golden. Remove the almonds from the pan and leave to cool.

While your pasta is cooking, put a large pan on medium heat, add the oil spinach and butter beans and cook until the spinach has just wilted. Stir through the pesto, lemon juice and cooked pasta.

Finish by topping with the toasted almonds.