Spring Vegetable Pasta

Garden Green Pasta

Green Pesto Pasta

This delicious pasta dish will ensure you and your family are getting your daily dose of greens! Ready in a flash, and with a chilli pop that will keep you warm in winter, it’s the perfect weeknight main meal or side to grilled meat.

Ingredients

  • 2 cups of Green Vegetables – I used McCain Garden Greens – cooked as per packet instructions
  • ¼ cup of olive oil
  • 3 cloves of garlic – halved and finely sliced
  • 1 long red chilli – halved, seeds and membrane removed, and finely sliced
  • The juice of 1 lemon
  • 500g of Orecchiette pasta
  • 1/3 cup of green basil pesto
  • 100g of rocket
  • Shaved parmesan to serve
  • Salt and pepper to season

Spring Vegetable Pasta

Method

  1. Cook pasta in a large pot of boiling water, to al dente, and drain, reserving ½ cup of pasta water.
  2. Heat olive oil in a large pan over a medium heat. Add sliced garlic and chilli and cook for 2 minutes, stirring. Add pesto, pasta, Green Vegetables, lemon juice and season to taste. Mix well and cook for 2 minutes. Add reserved pasta water sparingly to lubricate the pasta and create a dry sauce.
  3. Divide rocket evenly amongst bowls, top with Garden Green Pasta and serve topped with shaved Parmesan.

Enjoy!

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s