Sometimes you just can’t go wrong with a simple pesto pasta for dinner when you’re in a hurry or just want something simple for dinner, and this one-pan version is just the ticket for an easy mid week dinner. With plenty of garlic, basil and pine nuts added to the petit pois, this pasta dish has lots of different elements but is ready really quickly for a healthy meal option that will fill the whole family up. Using French Boursin with black pepper adds a lovely creamy element to the sauce too that’s unbelievably moreish. Since it’s ready in under 20 minutes, this recipe is a great one to add to your go to recipes that you’ll want to try again and again. It’s also completely vegetarian so it’s a great one to try for meat free Mondays or if you’re just looking to cut back on your meat intake.
- 1tbsp olive oil
- 3 garlic cloves, chopped
- 300g pasta shapes
- 600ml hot vegetable stock
- 100g petit pois, defrosted
- 100g Boursin with Black Pepper
- Zest of 1 lemon
- 45g fresh basil
- 4tbsp toasted pine nuts
- 60g Parmesan cheese, grated
To make this pasta recipe, heat the oil and garlic in a heavy-based pan for 2 mins. Tip in the pasta shapes and stir well.
Pour over the hot vegetable stock, bring to the boil, then turn down to a simmer and cover the pan with a lid. Cook for 12-14 mins, stirring occasionally.
Meanwhile, add the petit pois to the pasta for the final 2 mins of cooking. Stir through the Boursin, lemon zest and basil, until well combined and cooked through.
To serve, scatter the pasta with the toasted pine nuts and the grated Parmesan.