Green flash pasta with cream pesto

Name: Green flash pasta with cream pesto
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 7-10 Tbsp salt, pepper; 300 g Broccoli; 1 Courgette; 400 g Spaghetti; 125 g young spinach; 300 g frozen peas; 100 g Whipped cream; 125 g Pesto (glass)

AUTHOR
Rachel Vazquez

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

7-10 Tbsp salt, pepper
300 g Broccoli
1 Courgette
400 g Spaghetti
125 g young spinach
300 g frozen peas
100 g Whipped cream
125 g Pesto (glass)

Directions

1
Bring 3-4 l salted water (1 teaspoon salt per litre) to the boil. Clean and wash the broccoli and divide into small florets. Clean, wash and chop the zucchini.
2
Cook the pasta in boiling salted water according to the instructions on the packet. Sort, wash and drain the spinach. Add broccoli, zucchini and frozen peas for the last 3 minutes. Drain everything. Put it back into the pot with spinach, cream and pesto, mix well.
3
Season to taste with salt and pepper. Served with: sliced Parmesan cheese.