Creamy Pesto Pasta
with Peas, Spring Greens and Spinach
Our Creamy Pesto Pasta is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
1 unit(s)
Garlic Clove
180 grams
Penne Pasta
(ContainsGluten)150 grams
Spring Greens
150 grams
Creme Fraiche
(ContainsMilk)10 grams
Vegetable Stock Paste
(ContainsCelery)120 grams
Peas
100 grams
Baby Spinach
32 grams
Fresh Pesto
(ContainsMilk)40 grams
Grated Hard Italian Style Cheese
(ContainsMilk, Egg)Not included in your delivery
150 milliliter(s)
Water for the Sauce
a) Fill and boil your kettle.
b) Peel and grate the garlic (or use a garl ic press).
c) Pour the boiling water into a large saucepan and add 1/2 tsp salt. Bring back to the boil on medium heat.
a) Add the penne to the boiling water and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the spring greens with a splash of water and season with salt and pepper. Stir-fry until softened, 4-5 mins.
a) Stir the garlic, creme fraiche and vegetable stock paste into the pan with the spring greens.
b) Add the water for the sauce (see ingredients for amount) and stir to combine.
c) Simmer, stirring occasionally, until the spring greens are tender and the sauce has reduced and thickened slightly, 4-5 mins.
a) Add the peas to the pan and add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.
b) Once the penne is cooked, add it to the sauce, and stir through the pesto and half the hard Italian style cheese.
a) Serve the pasta in bowls and finish with a sprinkling of the remaining cheese. Enjoy!