Green Pasta!

You know something is going to be good for you when it's green, and this pasta is the best of both worlds - healthy and tasty!

With Steve having just embarked on his course to become a personal trainer, it's all things healthy in our kitchen!

Having grimaced at the idea of trying mushy, frozen spinach - which, dumped on the side of my plate as a pitiless portion of veg, I severely dislike - I was amazed at how good it could be!

Because the frozen stuff IS so mushy when defrosted, it's great to mix into anything - from curries to sauces.

You're probably all thinking "Oh come on, haven't you thought of that before!?" but actually, now I've had my roots done and I'm fully blonde again, I can confidently say no, I haven't!

Faced with an array of mixed ingredients in the fridge and freezer, here's what Steve and I threw together to make this delicious, and relatively healthy, Green Pasta....

Delicious green pasta, with some of your 5-a-day!

Green Pasta (Serves 1)

On a slight forewarning - I am completely guessing the amount of stuff I used here as I have a tendency to just throw things into the saucepan, so please measure out with care!

100g gluten free pasta (I used the Sainsbury's Free From pasta - it's yum!)

¼ cup frozen peas

¼ cup frozen spinach

2-3 Black Farmer Chipolatas

2-3 tbsp red pesto

1 tbsp mascarpone cheese

1. Boil a saucepan of salted water and once boiling add the pasta.
2. Meanwhile, fry the chipolatas in a little olive oil.
3. Once cooked through, chop the chipolatas into chunks and add the frozen peas and spinach to the pan.
4. Cook for 3-4 minutes until the spinach and peas are warmed through
5. Strain the pasta once boiled, and put aside for a minute.
6. Add the pesto and mascarpone to the spinach/chipolata/pea mix. Stir through well.
7. Add the pasta, mix through and serve. Delicious with some grated parmesan and a generous sprinkling of salt and black pepper!