Prep Time
5 mins
Servings
2 Servings
Cook Time
10 mins
Difficulty
Easy
A light, creamy weeknight pasta that delivers big flavour in minutes. Add protein easily - chickpeas, leftover roast chicken or cooked prawns work well.
Ingredients
180g wholewheat pasta (penne or fusilli work well)
150g frozen peas
2 large handfuls of baby spinach
2 tbsp basil pesto
100g ricotta (or 4 tbsp thick Greek yoghurt)
1 small lemon, zest and half the juice
1 garlic clove (finely grated)
1 tbsp extra virgin olive oil
20g parmesan or hard Italian cheese, finely grated
A pinch of chilli flakes (optional)
Sea salt and black pepper (to taste, optional)
Method
Step 1
Bring a large pan of salted water to the boil. Cook the pasta until 2 minutes shy of al dente. Add the peas for the last 2 minutes. Reserve 150 ml of the cooking water, then drain.
Step 2
In a mixing bowl, whisk together pesto, ricotta or yoghurt, lemon zest, lemon juice, and garlic. Stir in 2 to 3 tbsp of the hot pasta water to loosen to a creamy sauce.
Step 3
Return the empty pan to a low heat with the olive oil. Add the drained pasta and peas along with the spinach. Toss for 30 to 60 seconds until the leaves just wilt.
Step 4
Take the pan off the heat. Pour in the creamy pesto mixture and toss, adding splashes of reserved water until the sauce turns glossy and coats the pasta. Season to taste.
Step 5
Finish with Parmesan and a pinch of chilli flakes. Serve with extra lemon on the side.
Nutritional Information
Per serving:
Energy - 625kcal
Protein - 24g
Carbohydrates - 79g
Fat - 24g
Fibre - 12g
This nutritional information is provided as a helpful estimate. Values may vary depending on the ingredients and portion sizes you use.
Recipe Notes
Salt your pasta water generously – It seasons the whole dish.
Reserve pasta water before draining – Add a splash at a time to make the sauce glossy.
Extra veg ideas – Halved cherry tomatoes, courgette ribbons or steamed broccoli florets.
Make it nutty – A handful of toasted almonds or pine nuts adds crunch.
Dairy free option – Use dairy free pesto and yoghurt, and swap Parmesan for a vegan hard cheese.
Gluten free – Use your preferred gluten free pasta and check the pesto label.
