This easy peasy pesto pasta is kid-approved in our house, and absolutely ideal for busy weeknights. You’ll love that it can be on the table in less than 15 minutes!
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Also known in our house as Incredible Hulk pasta, this great pesto pasta recipe is green and proud!
Frozen peas and spinach are always in my freezer, but I often also have leftover steamed broccoli that can be chopped up and added in. It’s a whatever-goes type of dish, so use up whatever’s left in your fridge.
While this is a great vegetarian dinner, you could also add in some leftover shredded chicken, pancetta or bacon.
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Easy Peasy Pesto Pasta
- Olive oil
- 4 tbsp of pesto (or more as desired)
- 2 tbsp creme fraiche
- 80g frozen peas
- 2-3 cubes of frozen spinach, leftover broccoli or other green veg (optional)
- Black pepper
- Grated Parmesan, to serve
- Cook your pasta according to packet instructions, drain and reserve a cup of the cooking water.
- Add a splash of olive oil to the pan, then add the pesto sauce. After a minute, add in the creme fraiche and enough of the reserved pasta water to create a sauce.
- Stir in the frozen peas, spinach leaves, broccoli or any other green vegetables.
- Return the pasta to the pan and stir to coat in the sauce. Add more pesto or creme fraiche as needed, stirring to combine.
- Season well with black pepper and serve topped with grated Parmesan.
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Have you added our easy peasy pesto pasta to your dinner plan yet? Leave a comment below and let us know – we’d love to hear from you!