Castellane with Spinach, Crushed Peas and Pesto
15 minutes total
Giving a hint of summer in the depths of winter, the use of frozen peas brings a sweetness to this dish, ready in the time it takes to cook the Barilla Castellane Pasta. Barilla Vegan Pesto is stirred through the crushed peas to give a creamy element to the sauce and is mixed with the pasta and just wilted spinach.
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|Barilla Collezione Castellane Pasta
|Barilla Vegan Pesto
|Sea salt and freshly ground black pepper
Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.
Bring a pot of salted water to a boil and cook the Castellane Pasta according to packet instructions, until al dente.
Meanwhile, bring a pot of water to a boil and add the peas and cook for 2 minutes until hot.
Drain the peas and return to the pan with no heat. Crush with a potato masher, add the Barilla Vegan Pesto and half the lemon zest and crush once more.
When the pasta is cooked and ready to drain, add the baby spinach. Stir well then immediately drain, reserving 150ml of cooking water.
Tip the Castellane Pasta and spinach into the pan with peas, add the pasta water and stir until totally coated in sauce. Season to taste with salt and black pepper.
Serve topped with the rest of the lemon zest.
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