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Pesto pasta with peas
A gentle, filling dinner that comes together while the pasta boils. The frozen peas cook in the same pan, so there is barely any washing up.
Photo coming soon
Serves: 2Time: 15 min
Vegetarian
Ingredients
2 servings
- 200 g pasta (any shape)
- 150 g frozen peas
- 4 tbsp green pesto
- 1 tbsp olive oil
- salt and black pepper (to taste)
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Method
- 1Cook the pasta in a large pan of salted boiling water according to the packet instructions.
- 2Add the frozen peas to the pan for the last 3 minutes of cooking.
- 3Drain the pasta and peas, reserving a small cup of the cooking water.
- 4Return them to the warm pan, stir through the pesto and olive oil, and loosen with a splash of the reserved water until glossy.
- 5Season to taste and serve straightaway.
Tip: a spoonful of grated cheese on top makes it a little richer.
Fatigue days: this needs only one pan and a stir, so it is a good choice when standing at the hob feels like too much.
Thyroid-aware, not thyroid-curing. These recipes are general ideas, not a treatment or a diet plan, and nothing here constitutes medical or dietary advice. If you have specific dietary needs, speak to your clinician or a registered dietitian.