Green flash pasta with cream pesto

AUTHOR
Rachel Vazquez
DIFFICULTY
very easy
RATING
4.3 4
COOK TIME
20 mins
TOTAL TIME
20 mins

Ingredients

Servings: 4
  • 7-10 Tbsp salt, pepper
  • 300 g Broccoli
  • 1 Courgette
  • 400 g Spaghetti
  • 125 g young spinach
  • 300 g frozen peas
  • 100 g Whipped cream
  • 125 g Pesto (glass)

Directions

  1. 1

    Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Clean and wash the broccoli and divide into small florets. Clean, wash and chop the zucchini.

  2. 2

    Cook the pasta in boiling salted water according to the instructions on the packet. Sort, wash and drain the spinach. Add broccoli, zucchini and frozen peas for the last 3 minutes. Drain everything. Put it back into the pot with spinach, cream and pesto, mix well.

  3. 3

    Season to taste with salt and pepper. Served with: sliced Parmesan cheese.

Nutrition Facts

KCAL
690 kcal
CARBS
86 g
FATS
27 g
PROTEINS
21 g