Pea + spinach pesto pasta

The perfect way to get your veggies in when you really fancy a wholesome bowl of yummy pasta! Great for little ones too.

One of my fave homemade pasta recipes and a good way to get your nutritious greens in whilst still getting your pasta fix. A great recipe for little ones too! I always loved pesto pasta as a child I think the colour is what did it! Works well lunches too so make a bigger portion that you need and keep in the fridge for a few days meals. If you want to reduce the amount of pasta then do half wholewheat pasta and half courgetti or swap the pasta out for courgetti instead.

For lunch I usually mix with courgetti or fresh spinach and rocket with cherry tomatoes and avocado for added creaminess and its SO GOOD!

INGREDIENTS

Pasta of your choice I used wholewheat spaghetti or spiralised courgetti 2 cups of Frozen Peas

Half a bag of spinach

Half a bunch of Fresh basil

Generous glug of Olive oil

Generous pinch of sea salt

Pepper

2 cloves of Garlic

Juice of half a lemon

Half a cup of Pine nuts

I added sauté mushrooms to my pasta and stirred in with the pesto sauce, but works just as well without so whatever you fancy!

As much Parmesan as you like

METHOD

Toast pine nuts in a pan until golden, add to a food processor along with olive oil, peas, spinach, garlic cloves, lemon, salt and pepper. Cook pasta, drain, stir some olive oil through to loosen and then stir in your pesto pasta sauce.