25 Nov Green pesto pasta
It really doesn’t get any easier than this but it’s definitely a family favourite in our home. Full of vegetable goodness, lots of flavour from the pesto and the comfort of pasta… this dinner ticks all the boxes.
And if you happen to have any leftovers, it’s a great lunch the next day. I sometimes double up the pesto recipe and freeze a portion for another day. Then I just let it defrost over night, stir through freshly cooked pasta and I have a delicious healthy meal with minimal effort.
Ingredients:
(serves 4)
500g pasta
200g broccoli
200g green beans
Pesto ingredients
2 cups basil
1 cup baby spinach
1 cup parmesan
2 cloves garlic
juice of 1/2 lemon
1/4 cup olive oil
1/2 cup pine nuts
1/2 cup pasta water
Method:
- cook the pasta according to pack instructions
- for the last 3-5 minutes of cooking, add the vegetables and drain all together. If you like your veg crunchy, cook for less time so put them in 3 minutes before the end of the pasta cooking time. Just before you drain your pasta, take half a cup of pasta water from the pan and blend it with the pesto.
- while the pasta is cooking, put all the pesto ingredients in a blender and blend until well combined and you have the consistency you want.
- as soon as you’ve drained the pasta, stir the pesto through it ans serve.
Find this and other delicious recipes on Christianna’s Eat Happy Feel Good page.