Gentle
Quick Pesto Pasta
A delicious filling meal for when you are low on time. Spinach and tomato add some extra goodness.
Active 20 min
Waiting 10 min
4
Ingredients
0.25 cuppine nuts
400 gpenne
200 gcherry tomatoes
100 gpitted kalamata olives (optional)
100 gGreek feta
150 gstore-bought basil pesto
2 cupsspinach leaves
1lemon
1 tbspextra virgin olive oil, to serve
Personal Notes
Avoid using hot pasta water after the pesto is in. It cooks the basil and turns it brown.
Cook this too
Shares ingredients with this recipe — plan two meals from one shop.
Storing leftovers
Keeps in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of pasta water to loosen the pesto.