Pronto Pesto Pasta Verde
with Peas, Spinach and Cheese
- Cereals containing gluten
- Milk
- Egg
Hey presto! This speedy Pronto Pesto Pasta Verde is ready in under 25 minutes. Colourful from green pesto as well as green veg, this dish gives a whole new meaning to eating your greens.
Ingredients
2 unit(s)
Garlic Clove
180 grams
Penne Pasta
(Contains: Cereals containing gluten)
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Vegetable Stock Paste
120 grams
Peas
100 grams
Baby Spinach
32 grams
Pesto
(Contains: Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
1 pinch
Chilli Flakes
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Utensils
Instructions
a) Boil a full kettle.
b) Peel and grate the garlic (or use a garlic press).
c) Pour the boiled water into a large saucepan on high heat with 1/2 tsp salt for the pasta.
a) Add the penne to the pan of 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) Once hot, add the garlic and stir-fry until fragrant, 30 secs.
a) Stir the creme fraiche and veg stock paste into the garlic.
b) Add the water for the sauce (see pantry for amount) and stir to combine.
c) Simmer, stirring occasionally, until the sauce has reduced and thickened slightly, 4-5 mins.
a) Add the peas to the sauce, then add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.
b) Once the penne is cooked, add to the creamy sauce and toss to coat well.
c) Stir through the pesto and hard Italian style cheese until melted, then remove from the heat.
a) When ready, share your creamy pesto pasta between your bowls.
b) Finish with a sprinkle of chilli flakes (add less if you'd prefer things milder).
Enjoy!
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the fresh, balanced flavours; some found it a bit bland and suggested adding bacon or chicken for extra taste.
- Ease of prep: Quick and simple to make, perfect for busy weeknights; several noted it was faster to prepare than the recipe card indicated.
- Suggestions: Consider reducing water for a thicker sauce; some preferred less peas or swapping them for other vegetables like broccoli or mushrooms.
- Next-day meals: Leftovers work well cold for lunch the next day; one reviewer suggested blending the peas and spinach for a green goddess sauce.
- Portions: Some found it generous, while others felt it was small; adding garlic bread or a side salad helped bulk up the meal.
