Spaghetti with broccoli, peas & pesto

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I’m always up for a Meat-free Monday (and quite often, a meat-free other day if I run out of meat and/or inspiration). Here’s one of our fail-safe storecupboard recipes, perfect for throwing together as a quick energy boost after sport. I don’t understand why broccoli is always seen as a child’s nemesis. I’ve actually never known a kid who doesn’t eat broccoli, so I don’t go in for this ‘hidden veg’ nonsense. Pasta and pesto, with a few extra veg, takes barely 10 minutes to cook, and the kids love it more than most meals that take far longer to prepare.

Ingredients (serves 4):

360g dried spaghetti (I use half wholemeal, half white)

Half a jar of pesto

Handful of broccoli florets

100g frozen peas

Grated parmesan, to serve

Method:

  1. Boil the spaghetti for about 6 minutes in plenty of water
  2. Add the frozen peas and broccoli into the same pan, and boil for a further 5 minutes
  3. Drain the pasta and veg
  4. Stir through half a jar of pesto, and serve with grated parmesan

Carbs:

54g carbs per portion (based on 180g cooked spaghetti)

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