1 To make the gremolata, toast the almonds in a dry frying pan until golden brown, then chop finely. Mix the almonds with the lemon zest and parsley in a bowl. Set aside.
2 Gently heat the olive oil in a large pan, and fry the spring onions and garlic for 30 seconds. Increase the heat, add the wine and simmer for 1 minute. Pour in the stock and bring to a gentle boil.
3 Add the courgettes, cabbage and peas, and simmer for 2 minutes. Add the spinach, cooked pasta, chopped herbs and Parmesan, then season and simmer for a further minute.
4 Ladle the soup into four warm bowls, sprinkle with the gremolata and serve immediately.
• Recipes taken from The Genius Gluten Free Cookbook by Lucinda Bruce-Gardyne with photography by Joff Lee (Vermilion, £14.99)
