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Summer greens pasta
Serves: 4
Prep time: 5 minsTotal time: 
Recipe photograph by Dan Jones
Summer greens pasta
Recipe by Ailsa Brown
This speedy pasta dish is delicious as it is but if you're feeling extra hungry you could add shredded cooked chicken or crispy pancetta cubes
Serves: 4
Prep time: 5 minsTotal time:
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Nutritional information (per serving)
Calories
438Kcal
Fat
10gr
Saturates
2gr
Carbs
67gr
Sugars
4gr
Fibre
7gr
Protein
16gr
Salt
0.2gr
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ailsa Brown
Ailsa is our former Food Assistant. She loves creating delicious food that can be whipped up without a fuss and is always thinking about her next meal. She has a thing for pickles, anchovies and Japanese street food.
See more of Ailsa Brown’s recipes
Ingredients
- 350g dried penne
- 2 x 160g packs tender green medley veg
- 3 tbsp soft goats’ cheese or full fat soft cheese
- 3 tbsp ready-made pesto
- Parmesan, or vegetarian alternative, to serve
Step by step
- Cook the pasta according to pack instructions. Reserve a mugful of the pasta water.
- For the last 4 minutes of the pasta cooking time, tip in the green medley vegetables and continue cooking, with the lid on. Drain well.
- Tip the pasta and veg back into the saucepan off the heat; mix in the goats’ cheese and pesto with a few tablespoons of the pasta water, until you have a coating consistency sauce. Season; serve with the Parmesan sprinkled on top.
Chef quote
Slim it down by reducing the penne to 250g and increase the veg content – try adding a few handfuls of spinach to wilt into the pasta at the end of cooking time