Garlic, chillies, onions, pesto - this dish has the lot. This recipe came about after I went shopping for another meal and forgot the main ingredient (I'm such an idiot) - luckily, it was pretty darn tasty!
As always, I go with 'if the amount looks right, it probably is' approach.
1. Set some pasta and asparagus to boil - they take around ten minutes on average.
2. Chop up some mushrooms, one red chilli and some onion. Once the pasta has been boiling for five minutes, fry the vegetable mix in some olive oil. Sprinkle some chilli flakes into the pan for an extra kick.
3. Add some green leafy veg (spinach, pak choi, chard, kale etc) to the pasta and drain immediately after it has reduced. Remember than leafy veg usually reduces to 1/3 the size once boiled, so use loads more than you think you need!
4. Once the pasta, leafy veg and asparagus has been drained, add the green pesto and some garlic paste. Stir thoroughly.
5. Serve and enjoy!
Now, this dish has a lot of bite. If you don't think you can handle all the chilli, add a dollop of creme fraiche or natural yogurt to take the edge off. Also remember that the strength of chillies can vary greatly, so while one chilli in the pack might be quite mild - the next could burn! Be careful, people...
What's your favourite way to use green pesto? What's your favourite pasta dish?