If you need a midweek dinner that comes together in the time it takes to boil the kettle, this easy peasy pesto pasta is the one to bookmark. It’s creamy, it’s green, and in our house it goes by another name entirely: Incredible Hulk pasta. Once your kids know it by that name, getting them to eat their greens gets a whole lot easier.
It’s a brilliant one for busy evenings because it uses store-cupboard and freezer staples, comes together in one pot, and can be on the table in under 15 minutes.
Why You’ll Love This Recipe
- Ready in 15 minutes, start to finish.
- Uses freezer staples you probably already have.
- Easily adapted for whatever veg (or leftover meat) needs using up.
- A sneaky way to get extra greens into fussy eaters.
Ingredients
- Pasta (your choice of shape)
- Olive oil
- 4 tbsp pesto (or more, to taste)
- 2 tbsp crème fraîche
- 80g frozen peas
- 2–3 cubes of frozen spinach, or leftover broccoli or other green veg (optional)
- Black pepper
- Grated Parmesan, to serve
Frozen peas and spinach are handy staples to keep in the freezer for nights like this, but leftover steamed broccoli works just as well chopped up and stirred through. It’s a bit of a whatever’s-in-the-fridge dish, so don’t be afraid to swap in what you have.
While this is a great vegetarian dinner as it stands, it’s also an easy way to use up leftover shredded chicken, pancetta or bacon if you want to add some protein.
How to Make It
1. Cook the pasta in a large pot of boiling salted water according to the packet instructions.
2. A few minutes before the pasta is done, add the frozen peas (and spinach or other green veg, if using) to the same pot so they cook through with the pasta.
3. Drain the pasta and vegetables, reserving a splash of the cooking water.
4. Return the pasta to the pot, off the heat, and stir through the pesto, crème fraîche and a drizzle of olive oil. Loosen with a little of the reserved cooking water if it needs it.
5. Season with black pepper and serve topped with grated Parmesan.
Ways to Customise It
This recipe is designed to flex around what you already have, so treat it as a base rather than a strict formula:
- Boost the veg: stir in whatever green vegetables need using up, chopped small so fussy eaters won’t spot them.
- Add protein: leftover shredded chicken, crispy bacon or pancetta all work well stirred through at the end.
- Make it dairy-free: swap the crème fraîche for a dairy-free alternative and check your pesto’s ingredients.
- Batch it up: double the quantities and keep leftovers in the fridge for a speedy lunch the next day.
Frequently Asked Questions
Can I use fresh spinach instead of frozen?
Yes. Wilt a couple of handfuls of fresh spinach in the pot with the drained pasta for a minute or two before stirring through the pesto and crème fraîche.
Is this pesto pasta suitable for freezing?
Pasta dishes made with crème fraîche don’t tend to freeze and reheat well, as the sauce can split. It’s best enjoyed fresh or kept in the fridge for a day or two.
How can I make this a more filling meal?
Stir through leftover shredded chicken, bacon or pancetta, or serve with a side of garlic bread and a simple salad.
Can I leave out the crème fraîche?
Yes, you can use just pesto and a splash of the pasta cooking water to loosen the sauce, though the crème fraîche does add extra creaminess.
Related Articles
If this one goes down well, you might also enjoy:
- 10 Tempting Vegetarian Pasta Recipes Perfect for Family Dinner
- Quick and Easy Midweek Family Dinner Ideas
- Fussy Eater Friendly Recipes Kids Actually Ask For
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