Castellane with Spinach, Crushed Peas and Pesto

Name: Castellane with Spinach, Crushed Peas and Pesto
Cook time: 15 min
Total time: 15 min
Yield: 4
Ingredients: 320g Barilla Collezione Castellane Pasta; 190g Barilla Vegan Pesto; 320g frozen peas; 2 lemons, zested; 160g Baby Spinach; - Sea salt and freshly ground black pepper

15 minutes

Pesto

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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Ingredients

4 servings

320gBarilla Collezione Castellane Pasta

190gBarilla Vegan Pesto

320gfrozen peas

2lemons, zested

160gBaby Spinach

-Sea salt and freshly ground black pepper

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions.

Method

Step 1

Bring a pot of salted water to a boil and cook the Castellane Pasta according to packet instructions, until al dente.

Step 2

Meanwhile, bring a pot of water to a boil and add the peas and cook for 2 minutes until hot.

Step 3

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.

Step 4

When the pasta is cooked and ready to drain, add the baby spinach. Stir well then immediately drain, reserving 150ml of cooking water.

Step 5

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.

Step 6

Serve topped with the rest of the lemon zest.

Passive cooking

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