Lemon & greens pesto pasta

family dishes green veg pasta pesto quick meals

N/A

Source

Ingredients

350g pasta (we used linguine)

½ small head of broccoli, cut into florets

large handful of basil

1 large handful of spinach wilted in boiling water, cooled and excess water squeezed out

4 tbsp pine nuts

1 garlic clove, grated

½ lemon, zested and juiced

6 tbsp extra virgin olive oil

large handful of frozen peas, set aside in boiled water until heated through

3 tbsp grated parmesan or vegetarian hard cheese

3 tbsp soft cheese

Method

Cook the pasta following pack instructions. Meanwhile, cook the broccoli for 4 mins in boiling salted water. Drain, then put in a food processor along with the basil, spinach and pine nuts. Pulse until combined.

Stir in the garlic, lemon zest and juice, olive oil, peas, parmesan and soft cheese, and season to taste.

Drain the pasta, reserving a little of the cooking water. Return the pasta to the pan and add the pesto along with a splash of water to loosen. Toss together, check the seasoning and serve.