322kcal
2g
5g
2g
3g
11g
44g
87mg
- 250g / 9oz Dried pasta
- 1 large handful Basil
- 2 large handfuls Baby leaf spinach
- 1 roughly chopped Garlic clove
- 2 tbsp Olive oil
- Juice of 1/2 large Lemon juice
- 1 large handful Grated Cheddar
- freshly ground Black pepper
1. Bring a pan of water to the boil and add 250g / 9oz Dried pasta. Cook according to the packet instructions.
2. Place 1 large handful of Basil, 2 large handfuls of Baby leaf spinach, 1 roughly chopped Garlic clove, 2 tbsp Olive oil, Juice of 1/2 large Lemon, 1 large handful of Grated Cheddar, and freshly ground Black pepper into a blender with a ladleful of pasta cooking water, about 200ml / 7fl oz. Whizz until smooth.
3. Drain the pasta and mix with the pesto. Serve with an extra grinding of cheese.
21% of RDI
53% of RDI
5% of RDI
0% of RDI
0% of RDI
53% of RDI
35% of RDI
Any leftover pesto which hasn’t been mixed with pasta yet will freeze well. Pop into an ice cube tray to freeze in portions. Defrost and stir through freshly cooked pasta.
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