Peasto Pasta

Ingredients

• 350 g penne or fusilli
• 150 g frozen peas
• 4 tbsp green pesto, jarred
• 2 cloves garlic, finely sliced
• 2 tbsp olive oil
• 1 lemon, zested and juiced
• 50 g Parmesan, finely grated
• 100 g baby spinach
• 20 g fresh basil, torn
• 30 g pine nuts, toasted
• 1 tsp chilli flakes, optional

Method

1. Bring a large pan of well-salted water to a rolling boil and cook the pasta to the packet timing. For the final 2 minutes, tip in the frozen peas to cook alongside. Scoop out a big mugful of the starchy pasta water before draining.
2. Return the pasta pan to a medium heat and warm the olive oil. Add the sliced garlic and cook for about 1 minute, until just golden and fragrant — don't let it brown. Add the baby spinach and toss for 1 minute until it collapses down and turns glossy.
3. Tip the drained pasta and peas back into the pan. Take it off the heat and stir through the pesto, lemon juice and zest, and Parmesan. Loosen with splashes of the reserved pasta water until the sauce clings to every twist and shines.
4. Taste and season with black pepper and a pinch of salt if it needs it — the pesto and Parmesan bring plenty already, so go gently. Add chilli flakes now if you want a bit of heat.
5. Divide between warm bowls, scatter generously with torn basil and toasted pine nuts, and serve straight away.