Preparing Pesto pasta
Eat pasta pesto hot or cold for a delicious budget lunch and add any veg or leftover meat you have in the house.
- 400g/14oz spaghetti
- 190g jar pesto
- 150g/5½oz kale, stems removed roughly chopped
- 250g/9oz frozen peas
Cook the spaghetti according to the packet instructions. Add the kale and peas for the last 1–2 minutes of the cooking time.
Drain the pasta and vegetables and stir through the pesto. Serve.
Leave a Reply