Pesto and Sundried Tomato Vegetable Pasta

This was a fridge clearing meal that went surprisingly well. So I thought I’d share as you might have some lonely leftover veggies hanging about on your fridge shelves too. Feel free to swap the veg for any greens (green beans, courgette, kale etc) or tomatoes. Enjoy x

Ingredients – serves two

100g brown rice pasta

To fry –

1 tsp olive oil

200g purple sprouting tendersteam broccoli, chopped small

1 red pepper, diced

35g sundried tomatoes, chopped finely

1.5 tbsp olive oil green pesto

a pinch of salt and pepper

To serve –

60g feta, crumbled

Method

Pour the pasta into a pan, cover with boiling water and cook for 10 – 15 minutes or until soft.

Meanwhile drizzle the oil in a frying pan over a high heat.

Add the broccoli, pepper and sundried tomatoes and fry until golden.

Stir through the pesto and season with salt and pepper.

Cook over a low to medium heat until the broccoli has softened.

Pour the pasta into the pan with half a cup of the pasta cooking water.

Mix well.

Divide the pasta between two bowls and top with the feta.

Enjoy,

Leitchy xx

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