Goodness Greens Pesto Pasta

Updated: May 1, 2020

Pesto pasta was one of my favourite things growing up. I used to eat it a lot, but would often eat it with store-bought pesto and not much else. So I've amped up your plain, boring, not very nutritious pesto pasta by adding lots of the good stuff. The best thing about this dish, not only is it packed with vitamins and tastes delicious, but it's all done in one pot! Score!


Chapter One

  • 160g to 200g (serves 2 - 3) of penne pasta, or whatever pasta you have.

  • 2/3 tbsp of pesto (click here to find my Basil and Rocket Pesto recipe)

  • 1 cup of frozen peas

  • 1 large handful of baby spinach

  • 1 bunch of broccolini, roughly chopped into about 5cm pieces

  • Salt and pepper

  • Drizzle of olive oil to finish

  • Chopped chilli to finish (totally optional)

Making of the Story

Chapter One (since it's just one pot!)

Start by adding your pasta to salted, boiling water (use a deep, wide frying pan if you have one).

Cook for about 6 minutes (you don't want the pasta to be cooked all the way through yet), then add your broccolini and peas to your pasta. Make sure your veggies are covered by the water - add a splash more water if needed.

Cook for a further 2 - 3 minutes, then strain your pasta and veggies through a colander and transfer back into the pan. Add the spinach and pop a lid on for a minute to let the residual heat from the pasta and steam wilt the spinach.

Once the spinach has softened stir in your pesto.

Serve straight away, finishing with a drizzle of olive oil and fresh chilli if your heart desires (you know mine does).


Written with love,


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