Pasta – this Italian mainstay has become a staple of the British diet. In our house we love it. Form my delicious lasagna to a cheap and cheerful pasta ‘n’ sauce in a packet, we can’t get enough of the stuff. As well pasta being delicious it’s also a cheap way of producing a hearty and filling meal for all the family.
Super simple green pesto pasta (suitable for vegetarians)
This recipe was literally thrown together as an experiment – and it works so well. I love both green and red pesto, but I know the green can be an acquired taste – especially with little ones. But I was impressed with how everyone in our house loved this when I first made it. It’s ridiculously quick and simple to prepare and with only a few ingredients it’s easy on the pocket too.
Serves
This recipe serves 4 (adults) but it’s very easy to scale up.
Preparation time
15-20 minutes
Ingredients
- 4 mugs of dry pasta (I find a mug produces a good size portion)
- 3-4 tbsp green pesto (you can play with the quantity to your own taste)
- 1 vegetable stock cube
- 175ml boiling water
- 3 tblsp low-fat Greek yoghurt
- 1 ball of mozzarella, diced
- Grated parmesan cheese (to serve)
- ground black pepper to season
Method
- Put the pasta in a large pan with copious salt water and bring to the boil
- In another pan dissolve the stock cube in the boiled water over a medium heat
- Add the pesto to the stock and mix
- Reduce to a low heat and add the yoghurt to the pesto-stock mixture and stir until all mixed together
- Simmer the sauce until it thickens
- Drain the pasta and return to the pan
- Add the sauce to the pasta and stir over a low heat until it thickens
- Add in the cubed mozzarella and stir until the cheese has melted
- Serve in bowls topped with grated parmesan and ground black pepper
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