Pesto spinach penne
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 400g wholemeal penne
- 5 tbsp vegetarian basil pesto
- 500g baby spinach, roughly chopped
- 220g cherry tomatoes, halved
Method
- STEP 1
Cook the penne following pack instructions. Meanwhile, heat 4 tbsp of the pesto in a non-stick pan over a medium-low heat. Add the spinach and 2 tbsp water, then cover to wilt.
- STEP 2
Drain the pasta and toss with the spinach, the rest of the pesto and the tomatoes. Serve half. Cool and chill the rest. Will keep chilled for three days. Reheat with a splash of water.
