Wild Garlic Pesto Pasta With Green And Purple Veg

This dish packs in plenty of veg and flavour whilst still being quick and simple enough to throw together in a rush (given that you've already made some pesto). Sub the wild garlic pesto for any other store bought or homemade dairy free pesto if you have non or if wild garlic is out of season.

Wild garlic pesto pasta with green and purple veg

Serves 2

Ingredients

4 oz dried pasta

2+ tbsp Wild garlic pesto

10 stem purple sprouted broccoli, leaves trimmed and roughly chopped

1/2 cup frozen petit pois

1 courgette, sliced

Large handful purple kale, roughly torn

1 asparagus spears

Oil of choice

Salt and pepper

Optional:

Drizzle of lemon juice.

Method

Boil the pasta in a large saucepan according to the packets instructions, roughly 10 minutes.

Whilst the pasta is boiling gently stir-fry all the veg apart form the asparagus spears in a little oil.

Drain the pasta and return to the pan. Add in the veg and pesto and season with salt and pepper.

Saute the asparagus spears for a couple of minutes with a splash of oil and the optional lemon juice.

Serve the pasta and veg with the asparagus spears on top.