Classic Pesto Pasta
- Serves: 1
- Difficulty: easy
Pesto pasta is my absolute favourite when I need something quick, warm and comforting – it’s the dream ten minute meal and I make it at least once a week. I use my simple pesto recipe, which I always have a big batch of and then stir it through a hot bowl of penne and add whatever veggies I have in the house – peas, sautéed broccoli, mushrooms, courgettes and spinach all taste perfect with it, plus a sprinkling of crunchy, toasted pine nuts and a little extra basil on top. If you have any leftover roast veggies in the fridge then add them, or stir through some chickpeas to make it a bit more filling.
125g of pasta (I normally use brown rice pasta)
3 tablespoons of my simple basil pesto
A generous sprinkling of salt and pepper
Handful of basil leaves
20g of pine nuts, toasted
A mix of veggies, a handful of rocket or some stirred through wilted spinach (optional)
Simply cook the pasta in salted boiling water for 8-10 minutes until cooked through, then drain. Stir the pesto through the pasta (and any spinach or rocket you want to add). Then sprinkle with basil and pine nuts before serving.
If you’re adding veg then sauté it as the pasta cooks and stir it through with the pesto at the end. When I add peas, I let these boil in the pasta water, just to save a little washing up!