Pesto Pasta with Spinach and Peas

This is a quick dinner dish (for that lazy day) which is relatively easy to make, will be a hit with the whole family and combines all those essential nutrients needed for good health.

Ingredients

500g Fresh spinach

5 tbsp pesto

Juice of one lemon

2 tbsps mayonnaise

Approximately 50ml olive oil

Salt and pepper

500g dried wholewheat pasta

250g peas

Handful pine nuts

Wash the spinach and drain well in a colander. Squeeze out excess moisture. Mix it in a food processor along with the pesto, lemon juice, mayonnaise and a splash of olive oil. You can also add some raw garlic. Set the sauce aside until the pasta is ready.

Cook the pasta in plenty of boiling water for the time recommended on the pack and then drain it. Give it a very brief rinse with some cold water, but don’t let it get too chilly. Put it back in the hot saucepan, add the olive oil and peas and the residual heat will thaw them enough to cook them. Season well. Mix in the pesto sauce and adjust the seasoning.

Lightly toast the pine nuts in an oven at about 160 degrees until they take on a rich golden colour and sprinkle them on top for extra crunch. Serve.