A deliciously easy dinner, perfect for mid week (or anytime - it's pasta, right?!), this recipe will take you no longer than 20 minutes from ingredients to table!
Ingredients (for 4 servings)
240 - 300mls stock
300g frozen green peas
1 tbsp olive oil
2 tbsp pesto
450g dried pasta
260g of crumbled feta, divided
juice from half a lemon
½ tsp salt
½ tsp pepper
lemon wedges to serve
Bring a large pot of water to boil and season with salt. Cook the pasta according to package instructions. When the pasta is at desired texture, reserve ½ cup of the pasta water. then drain and set to the side.
Meanwhile, in a medium-sized pot add the peas, stock (using water and a stock cube will work too!) and bring to a simmer over medium heat. As the peas start to simmer, add the spinach. Cook for another minute until the spinach wilts. Remove from the heat.
Add the pesto, lemon juice, salt, pepper and olive oil and use a hand blender to blend until smooth and creamy.
Add the drained pasta to the sauce plus 3/4 the crumbled feta cheese and mix well. The sauce will thicken. At this stage, if the sauce is too thick, add some of the reserved pasta water, a tablespoon at a time, to thin.
Serve with the remaining feta cheese and lemon wedges ... maybe add a slice of garlic bread too!