Defrost the Frankfurters at room temperature
In a pot, cook the pasta until al dente, then drain of water.
Meanwhile, make the pesto by chopping the spinach in a food processor. You can work in batches as the spinach leaves are voluminous. Add the basil leaves and mix them thoroughly.
Add garlic, chopped mixed nuts, grated parmesan, Greek yoghurt, salt, and pepper in the food processor.
When all the ingredients are combined, add in the olive oil. Process until combined, then set aside.
Preheat the oven to 200° C.
Cut the cherry tomatoes in quarters. Cut the cheese-filled Frankfurters in bite size pieces. Try to keep the pieces quite large so there is melted cheese in every bite.
In a large oven dish, add the tomatoes and Frankfurter pieces.
Add the pasta and pour half of the pesto over. You can store the remaining pesto in the fridge for later use. Mix well
Top with mozzarella slices and, optionally, grated cheddar cheese.
Bake for 10-20 minutes until the mozzarella has melted and got a bit of colour.
Garnish with additional chopped nuts and parmesan.
We recommend serving it with one responsible glass of a fruity, sweeter white wine.
