Super Greens Pasta Recipe

Since becoming an au pair I have been cooking dinners for myself and my host family at least twice a week. It kind of dawned upon me that I should begin to share the recipes that I am cooking as part of the veggit diaries series which I somehow abandoned after starting it up. While I do sometimes incorporate meat into the meals for the rest of the family I do tend to keep the meals fully veggie for all of us which proves to them that being veggie can be delicious and easy!

This recipe is super simple and straightforward and makes a great comfort meal at the end of the day, after all there's nothing more comforting than carbs, right? You can easily adjust the amounts of ingredients for how many people you are cooking for, or even cook enough to have leftovers for lunch the next day.

Recipe

Ingredients

1 Bag of Green Beans

1 Broccoli

1 Bag of Pasta

1/2 a Tub of Almonds

2/3 of a Tub of Vegetarian Pesto

Creme fraiche

Step by Step   

Step One: Bring a pot or water to the boil and add a bag of pasta, leave it for 15 minutes.

Step Two: Start to prepare the veg, chop up the green beans into pieces that are roughly 2cm in size and the broccoli into small pieces too.

Step Three: Start to bring a second pot or water to the boil (this one will be for the veggies).

Step Four: Chop up the almonds and put them in a small bowl to the side, these are not crazily needed at this point.

Step Five: Pop the veggies into the pot and boil for about seven minutes.

Step Six: In a bowl, mix together the pesto and crème fraiche to make a paste sauce, if the consistency is too thick you can also add a splash of milk into the mix.

Step Seven: Drain the pasta and put it back into the pot, mix in the pesto sauce and then add in the veggies too. 

Step Eight: Put into bowls or plates and then sprinkle a small amount of the almonds to garnish the dish.