Strawberry tiramisu
A light, fruity, fresh, no-cook dish from 12-year-old Good Food reader Chloe
Secret green sauce spaghetti
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 400g spaghetti
- 100g bag baby spinach
- 140g frozen pea
- small bunch basilleaves picked, a few reserved to serve
- 3 tbsp green pesto
- 150ml pot single cream
- 50g parmesan(or vegetarian alternative), grated, plus a little extra to serve
Nutrition: per serving
- kcal549
- fat18g
- saturates8g
- carbs74g
- sugars6g
- fibre6g
- protein21g
- salt0.7g
Method
step 1
Cook the spaghetti following pack instructions. Meanwhile, boil the kettle, put the spinach and peas in a bowl, and cover with boiling water. Leave for about 3 mins until the peas are tender, then drain well. Tip the veg into a food processor or blender, add the basil, pesto, cream and Parmesan, and whizz to make a smooth sauce.
step 2
Drain the pasta, reserving a little of the cooking water, and return to the pan. Pour over the sauce and return to a low heat to cook for a few mins, until the sauce clings to the spaghetti. Add a little pasta water if it looks too dry, season to taste and serve with extra Parmesan and scattered with basil leaves, if you like.
