pesto pasta
Eat pasta pesto hot or cold for a delicious budget lunch and add any veg or leftover meat you have in the house.
Ingredients
- 400g/14oz spaghetti
- 190g jar pesto
- 150g/5½oz kale, stems removed roughly chopped
- 250g/9oz frozen peas
Directions
- Cook the spaghetti according to the packet instructions. Add the kale and peas for the last 1–2 minutes of the cooking time.
- Drain the pasta and vegetables and stir through the pesto. Serve.