This is so quick and easy to make it almost doesn’t need a recipe. I always find pesto a great way to sneak in so extra greens, the wholewheat pasta is a great source of complex carbs, fibre and and holds more nutrients than white pasta. For children who prefer white pasta, the green pesto is a great way to introduce the taste of brown pasta in a less visibly obvious way and, in my experience, they rarely tend to notice the difference. I served this with some fresh tomatoes and egg, but could easily be served alone or with whatever else you fancy!
Ingredients
- 300 g Wholemeal Fusilli
- a cup Tenderstem Broccoli finely chopped
- a cup Frozen Petit Pois
- 1/2 cup Spinach finely chopped
- 160 g Green Pesto
- 3 tbsp Cream Cheese Could use an almond cheese option like Nush
Instructions
- Add your pasta to some boiling water and cook as per pack instructions - around 11 minutes.
- 5 minutes in to this time, add in your broccoli. 2 minutes before the pasta is ready add in the peas and spinach.
- Drain the pasta/veg, and stir in the pesto and cream cheese.
- Ready to serve!
Notes
Sometimes to add a little extra protein i'll add in some tuna.