Pesto, Peas and Spinach Pasta Salad
Fresh and vibrant pesto, peas and spinach pasta salad packed with greens and flavour. A quick and easy recipe perfect for lunches, BBQs or meal prep.
Ingredients
- 200 g (7.1 oz) dried penne, fusilli or farfalle pasta
- cooking salt
- 100 g (3.5 oz) frozen peas or petit pois (see Notes)
- 50 g (1.8 oz) spinach chopped
- 6 tbsp basil pesto
- 3 tbsp parmesan finely grated
- freshly ground black pepper
Instructions
- Cook the pasta in salted boiling water, according to packet instructions. Drain then rinse under cold water and drain again.
- Put the frozen peas in a colander, pour over a kettle full of boiling water and leave to drain.
- Tip the peas into a large bowl then add the cooked pasta, spinach, pesto and parmesan.
- Toss everything together, season with freshly ground black pepper, to taste, and then transfer to a serving bowl and serve.
Notes
- Give this a try with fresh peas if you can get them.
- Optional variations:
- Chicken pesto pasta salad - stir through chunks of cooked chicken.
- Mozzarella and tomato version - add mini mozzarella balls and halved cherry tomatoes.
- Feta and pine nut version - add crumbled feta cheese and toasted pine nuts.
- Vegan version - use vegan basil pesto and nutritional yeast instead of parmesan.
- This pesto, peas and spinach pasta salad recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Calories: 310kcal | Carbohydrates: 43g | Protein: 11g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 285mg | Potassium: 246mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1846IU | Vitamin C: 14mg | Calcium: 110mg | Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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