For the Pesto:
1 large handful spinach (save some leaves for garnish)
1 small garlic clove
1/3 cup olive oil
about 20 raisins, soaked for about 10 minutes in boiling water and drained
1/3 cup freshly toasted almond slices (saving some for garnish)
juice of 1 lemon
pinch of salt
For the Pasta:
2 zucchini squash, cut into linguine with a Spiralizer
blanched asparagus spears (if desired)
Make the pesto by blending all the ingredients and tasting until just right.
Blanch the zucchini pasta in boiling water for about 1 minute and then drain.
Mix the zucchini pasta with the pesto, add a handful of spinach leaves and stir. Plate on a pretty dish with asparagus spears, and scatter with more toasted almonds slices.