Spicy Creamy Pesto Pasta

ingredients

Pasta

• 250g spiral pasta, uncooked
• 1 medium broccoli head, cut into small florets
• 10 semi sun dried tomatoes, sliced in half
• 1 cup baby spinach
• 2 tbsp. pumpkin seeds, toasted

Spicy Pesto

• 2 cups of baby spinach
• 1/2 cup fresh basil leaves
• ¼ cup of parmesan cheese
• 2/3 cup of pine nuts, toasted
• 1 garlic cloves, crushed
• 1 tbsp. lemon juice
• 2/3 cup of olive oil
• 50g yopro yoghurt, plain flavour
• ½ tsp chilli flakes
• Pinch of salt
• Pinch of pepper

method

1. Add all ingredients under “pesto” except the olive oil into a blender and begin to blend. Whilst blending, slowly pour in the olive oil and blend until your desired consistency.
2. Cook pasta according to packet instructions.
3. In a deep non-stick pan, heat olive oil over a medium to high heat.
4. Add broccoli florets, and semi sundried tomatoes to cook for 5 minutes. Then add spinach, and allow to wilt. Season with a small pinch of salt and pepper.
5. Add cooked pasta into the pan and a large dollop of the pesto.
6. Mix to stir, if you need more – add more!
7. Serve with extra chilli flakes and a sprinkle of parmesan!