Place the basil, spinach and arugula in a colander. Wash the leaves well under cold running water. Shake to dry. Transfer the leaves to a food processor.
Add the walnuts, Parmesan cheese and garlic and process until finely chopped. With the machine still running, slowly drizzle the oil through the feed tube, processing until the pesto is thick.
Meanwhile, cook the angel hair pasta according to the package directions; drain. Toss the pasta with the basil and walnut pesto in a large serving bowl until evenly coated. Garnish with the basil sprigs, squeeze the lemon juice over the pasta and serve.
Per serving: 400 calories, 13 g protein, 14 g total fat, 2 g saturated fat, 5 mg cholesterol, 54 g total carbohydrate, 1 g sugars, 6 g fibre, 90 mg sodium
This dish provides a heavy dose of thiamine, essential in converting glucose into energy.