Tangy Pesto Pasta

Quick, easy and positively yummy! Thanks to Harriet for the inspiration!

Ok guys n Gal’s lets get cooking!

First let’s break down what we are going to need:

250g of Conchiglie dried pasta (Pasta Shells)
100g of Organic Crème Fraîche
4 Teaspoons of Green Pesto
5-7 Sun dried Tomatoes (Depending on size)
150g Organic Spinach
2 Cloves of Garlic
75g Organic Pine Nuts

This is an extremely simple afternoon lunch for 2. Organic ingredients will ensure you get the best flavour so please, where possible, use organic produce. Trust me you will not be disappointed.

1. As this is a very quick meal you can prepare it whilst the pasta boils. Put the 250g of pasta into a large saucepan with some salt. Bring this to the boil and then simmer for 7-10 minutes (Usually indicated on the packet)

2. Coarsely chop the sun dried tomatoes and garlic. Put some of the Oil from the Sun dried tomatoes into a heated pan. Be warned, the oil is going to spit due to small seeds and bits in the oil. To reduce this, please put the Sun dried tomatoes, chopped garlic and pine nuts into the oil straight away.

3. Fry this for around 2 minutes, stirring or tossing as you go. As this is cooking add the crème fraîche and green pesto to a bowl and mix. By now the pasta will almost be ready. Put the spinach into the pan with the tomatoes and pine nuts. Mix this together and wilt it down. This should take no longer than 1 minute. Once wilted please take the mix off the heat.

4. Now the pasta is cooked, strain it, transfer it back into the saucepan and add the pesto mix. Now depending on the size of your pans you can either add the tomato and spinach mix to the saucepan or add the pasta mix to the frying pan, it doesn’t matter either way. Mix everything together and serve.

5. I personally think some grated Parmesan cheese would be a nice topping for this pasta dish but, alas we are on a diet so cheese-less it must remain. Enjoy.