• Karen

Pea, Spinach and Feta Pasta

Updated: Oct 23

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

  • 60g spinach

  • 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




Method


  • 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!



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