Ok, this is one of those all time quick and easy recipes that I buy the ingredients for once a week, just because I know that there will be a day when I only have ten minutes to prepare dinner but I’ll still want something tasty.
I use fresh pasta to cut the cooking time even further.
You could up the health in this one by adding veggies (e.g. frozen peas, broccoli or some spinach) while the pasta is cooking, but this is the original, unadulterated version.
The baby loves the pesto pasta pieces. I give her some olives to enjoy too, but remember to give them a squish before giving to avoid a choking risk depending on your child’s age.
Some children might find feta a bit full on, flavour wise. If this is the case, you could always switch with some chunks of milder cheese like Wensleydale.
To up the healthiness, you could make your own pesto but I don’t have time for that tonight.
With just four ingredients, this one is a winner! This will serve four people.
Pesto pasta
Save This RecipeIngredients
- 500 g fresh fusilli pasta
- 190 g green pesto
- 150 g drained weight green olives
- 200 g feta
Instructions
- Bring a large pan of water to the boil. Cook the pasta for as long as the packet says.
- Drain the pasta, reserving a cup of the starchy water. Tip the pasta back into the pan, and add the pesto and reserved water. Add the olives and chopped feta.
- Put the pan back on the hob on a low heat. Cool, stirring often, until the pesto has warmed through – just a couple of minutes will do it. Be careful not to cook for too long or your pasta will stick to the bottom. Done!
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