Speedy Eat-Your-Greens Pasta

Nutrition per serve

Ingredients

• 50g parmesan
• 250g spaghetti
• 150g peas
• 100g baby spinach leaves
• 50g basil pesto
• 20g sunflower seeds
• 15ml mayonnaise

Method

1. Step 1 — Grate cheese
   Bring a medium saucepan of salted water to the boil for the spaghetti. Coarsely grate the parmesan.
2. Step 2 — Cook spaghetti and peas
   Add three-quarters of the spaghetti* to the pan of boiling water and cook, stirring occasionally, for 10 mins. Add the peas and cook for a further 2 mins or until the spaghetti is al dente and the peas are tender.
3. Step 3 — Add spinach
   Add the spinach to the spaghetti and peas and stir to wilt. Reserve 60ml (¼ cup) cooking water, then drain. Return the spaghetti mixture to the pan.
4. Step 4 — Finish spaghetti
   Return the pan to low heat. Add the pesto, reserved cooking water and half the parmesan to the spaghetti mixture and stir until slightly thickened and the cheese is melted. Remove the pan from the heat. Add 1 tbs mayonnaise and stir to combine. Taste, then season with salt and pepper.
5. Step 5 — Serve up
   Divide the pesto spaghetti among bowls. Scatter over the sunflower seeds (see Make it yours) and remaining parmesan and enjoy!
6. Step 6 — Make it yours
   If you'd like to add a little crunch, put the sunflower seeds in a cold small frypan over medium heat. Toast, tossing, for 2-3 mins until evenly golden, then scatter over the spaghetti.

Allergens

Eier, Milch, Gluten, Wheat, Walnut