Green Past, the perfect dish for your festive dinner!

24 December 2019
6 portions
Prep time
10 minutes
Total time
15 minutes

1 pack of penne pasta

1 container (180g) pesto

1 cup frozen, chopped spinach, thawed and drained

1 cup frozen peas, thawed

½ cup parmeggiano reggiano cheese, grated

2 tbsps. Fresh parsley, chopped


In the bowl of a food processor or blender, process pesto and spinach until smooth. Meanwhile cook pasta until al dente, 8-10 minutes. In a small saucepan add water and boil peas until cooked.

In a large bowl, toss hot pasta with pesto mixture and peas. Sprinkle fresh parsley and grated parmeggiano reggiano. Serve immediately.

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