Tuesday, 5 June 2012

Creamy Pesto Pasta

Pasta, Broccoli and Wilted Greens in a Creamy Pesto Sauce 
It doesn't come easier than this, a very quick delicious meal in 15 minutes. the pasta will help you fuel up for the next day, the broccoli and wilted greens are packed full of iron and antioxidants; and the sauce is made from low fat ingredients. You can add in some grilled chicken to this or leftovers from your Sunday roast.

Serves 2:
Pasta of your choice (I use wholemeal)
A small head of broccoli
Half a bag of greens (normally spinach)
2 tablespoons of low fat creme fraiche 
1 tablespoon of low fat soft cheese
1 tablespoon of basil pesto
Sea salt
Cracked black pepper


  • In a large saucepan of water add a generous pinch of sea salt and place on a hot hob and bring to the boil. In the meantime cut the broccoli onto small heads. In a small mixing bowl whisk up the creme fraiche, soft cheese and pesto, season well with the black pepper.
  • When the saucepan has beached boiling point add in the pasta and cook to the packets instructions. Put the broccoli into a saucepan of water and bring to the boil then drain and set aside.
  • When the pasta is cooked, drain in a colander and reserve about 2 tablespoons of the cooking water. Add the pasta, 2 tablespoons of cooking water, cooked broccoli, and sauce back into the saucepan and stir around until everything is well coated in the sauce.
  • Place back onto a medium heat and add in the greens, cover and allow the greens to wilt. Take back off the heat, check the seasoning and serve into bowls.

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