Spinach Pesto Pasta

Spinach Pesto Pasta

Blood Sugar: 16Servings: 3Preparation Time: 30minMeal Category: Lunch
Micronutrients:CalciumVitamin AMagnesium

Macronutrients per 100g

Energy
266kcal
Sugar
3g
Fat
13g
Fiber
1g
Sat fat
7g
Protein
11g
Carbs
27g
Sodium
212mg

Ingredients

250g / 9oz Dried pasta, 150g / 5.29oz Frozen peas, 140g / 5oz Mascarpone, 90g / 3oz full-fat Cream cheese, 50ml / 1.76fl oz full-fat (whole) Milk, 140g / 5oz grated Cheddar, freshly ground Black pepper

Preparation

1. Preheat the oven to 220°C (240°C fan) / 475°F (Gas 9). 2. Bring a pan of water to the boil and add 250g / 9oz dried pasta. Cook according to the packet instructions, adding 150g / 5.29oz frozen peas in the last 5 minutes. 3. In a large bowl, mix together 140g / 5oz mascarpone, 90g / 3oz full-fat cream cheese, 50ml / 1.76fl oz full-fat (whole) milk, 80g / 3oz grated Cheddar, and freshly ground black pepper. 4. Drain the pasta and peas, add to the bowl and combine. 5. Pour the mixture into an ovenproof dish, top with the remaining Cheddar, and a little more freshly ground black pepper. 6. Bake for about 20 minutes until golden and bubbling.

Micronutrients % of RDI

Iron
1% of RDI
Magnesium
28% of RDI
Vitamin C
11% of RDI
Omega 3
10% of RDI
Vitamin A
13% of RDI
Calcium
18% of RDI
Folate
22% of RDI

Good to know

You can freeze any leftover pesto that hasn't been mixed with pasta. Pop into an ice cube tray to freeze in portions. Defrost and stir through freshly cooked pasta.

How to Prepare

1. Preheat the oven to 220°C (240°C fan) / 475°F (Gas 9). 2. Bring a pan of water to the boil and add 250g / 9oz dried pasta. Cook according to the packet instructions, adding 150g / 5.29oz frozen peas in the last 5 minutes. 3. In a large bowl, mix together 140g / 5oz mascarpone, 90g / 3oz full-fat cream cheese, 50ml / 1.76fl oz full-fat (whole) milk, 80g / 3oz grated Cheddar, and freshly ground black pepper. 4. Drain the pasta and peas, add to the bowl and combine. 5. Pour the mixture into an ovenproof dish, top with the remaining Cheddar, and a little more freshly ground black pepper. 6. Bake for about 20 minutes until golden and bubbling.

Good to Know

You can freeze any leftover pesto that hasn't been mixed with pasta. Pop into an ice cube tray to freeze in portions. Defrost and stir through freshly cooked pasta.

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