Family favourite alert! Pesto pasta is a such a mid-week mealtime staple. And for good reason – it’s quick, easy, delicious and even the fussiest of tots will devour it! This recipe supercharges the classic ‘pesto pasta’ with leek, green beans and broccoli.
Ingredients
150g fusilli pasta
1 leek, sliced
100g green beans, sliced into pieces
80g broccoli florets
4 tbsp double cream
4 tbsp fresh pesto
25g Parmesan cheese, grated (or vegetarian alternative)
1 leek, sliced
100g green beans, sliced into pieces
80g broccoli florets
4 tbsp double cream
4 tbsp fresh pesto
25g Parmesan cheese, grated (or vegetarian alternative)
Method
- Cook the pasta in boiling water according to the packet instructions. Add the leek, broccoli and beans to the pan 5 minutes before the end of the cooking time.
- Drain and return to the pan.
- Add the cream, pesto and cheese and mix well.
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