This easy peasy pesto pasta is a firm favourite in our house, and it’s absolutely ideal for busy weeknights. You’ll love that it can be on the table in under 15 minutes, using ingredients you probably already have to hand.
It’s also known in our house as “Incredible Hulk pasta” — bright green and proud of it! If you’ve got a fussy eater who’s suspicious of anything vegetable-shaped, blitzing the greens into a creamy pesto sauce is a brilliant way to sneak in some extra goodness without a fuss at the table.
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Why This Recipe Works for Busy Families
Frozen peas and spinach are staples in our freezer, and this recipe is a great way to use them up. Got leftover steamed broccoli? Chop it up and throw it in too — this is very much a whatever-goes type of dish, so feel free to use whatever green veg you have leftover in the fridge.
While this makes a great vegetarian dinner as it stands, you can easily bulk it out with leftover shredded chicken, pancetta or crispy bacon if you want something a bit heartier.
Ingredients
- Pasta
- 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
Method
1. Cook your pasta according to the packet instructions, then drain, reserving a cup of the cooking water.
2. Add a splash of olive oil to the pan, then stir in the pesto. After a minute, add the crème fraîche along with enough of the reserved pasta water to loosen it into a sauce.
3. Stir in the frozen peas, spinach, broccoli, or any other green veg you’re using.
4. Return the drained pasta to the pan and toss to coat well in the sauce. Add a little more pesto or crème fraîche if it needs loosening further.
5. Season generously with black pepper and serve topped with grated Parmesan.
Tips for Making It Your Own
- Add protein: Stir through leftover shredded chicken, crispy bacon or pancetta for a heartier meal.
- Boost the veg: Grated courgette or a handful of baby spinach leaves stirred in at the end works well too.
- Make it dairy-free: Swap the crème fraîche for a dairy-free alternative and use a dairy-free pesto and cheese if needed.
- Batch it up: Double the quantities and keep leftovers in the fridge for a quick lunch the next day.
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Frequently Asked Questions
Can I make this pesto pasta ahead of time?
It’s best enjoyed fresh, as the sauce is at its creamiest straight after cooking. If you do have leftovers, store them in an airtight container in the fridge and reheat gently with a splash of water or milk to loosen the sauce back up.
Can I use fresh vegetables instead of frozen?
Absolutely. Fresh peas, spinach or broccoli all work well — just steam or blanch them briefly first if needed so they’re ready to stir through the sauce.
Is this recipe suitable for freezing?
Pasta dishes with a creamy sauce like this one don’t tend to freeze well, as the sauce can split on reheating. It’s best made fresh and enjoyed within a day or two.
What pesto works best?
Shop-bought basil pesto is the easiest option for a quick midweek meal, but homemade pesto or a red pesto both work well too — just adjust the quantity to taste.
Related Articles
- 10 Tempting Vegetarian Pasta Recipes Perfect for Family Dinner
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- Quick and Easy Family Dinner Ideas for Busy Weeknights
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