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You know something is going to be good for you when it’s green, and this pasta is the best of both worlds – healthy and tasty!
With Steve having just embarked on his course to become a personal trainer, it’s all things healthy in our kitchen!
Having grimaced at the idea of trying mushy, frozen spinach – which, dumped on the side of my plate as a pitiless portion of veg, I severely dislike – I was amazed at how good it could be!
Because the frozen stuff IS so mushy when defrosted, it’s great to mix into anything – from curries to sauces.
You’re probably all thinking “Oh come on, haven’t you thought of that before!?” but actually, now I’ve had my roots done and I’m fully blonde again, I can confidently say no, I haven’t!
Faced with an array of mixed ingredients in the fridge and freezer, here’s what Steve and I threw together to make this delicious, and relatively healthy, Green Pasta….
Green Pasta (Serves 1)
On a slight forewarning – I am completely guessing the amount of stuff I used here as I have a tendency to just throw things into the saucepan, so please measure out with care!
100g gluten free pasta (I used the Sainsbury’s Free From pasta – it’s yum!)
1/4 cup frozen peas
1/4 cup frozen spinach
2-3 tbsp red pesto
1 tbsp mascarpone cheese
- Boil a saucepan of salted water and once boiling add the pasta.
- Meanwhile, fry the chipolatas in a little olive oil.
- Once cooked through, chop the chipolatas into chunks and add the frozen peas and spinach to the pan.
- Cook for 3-4 minutes until the spinach and peas are warmed through
- Strain the pasta once boiled, and put aside for a minute.
- Add the pesto and mascarpone to the spinach/chipolata/pea mix. Stir through well.
- Add the pasta, mix through and serve. Delicious with some grated parmesan and a generous sprinkling of salt and black pepper!
