Quick dinner 1: Pesto pasta made healthier

As our exams are fast approaching, I know it can be tempting to grab foods like ready meals, chocolates and take-aways as a convenient supply of energy, but these are often the culprits for the dreaded exam-season weight gain (trust me I know!).

I thought it would be a good idea to share some healthy meals in the next coming weeks that are ideal for when you’re starvin’ marvin’ and need some tasty food fast!

 

The recipe in my Quick Dinner collection is Pesto pasta- It requires such little prep and literally takes 10 minutes to make which is faster than deciding what to order on Just Eat so you have no excuse!
This is not any standard pesto pasta, the addition of Philadelphia makes it extra creamy, whilst the courgette, asparagus and edamame beans adds extra nutritional value!
This can also be served cold, so you could make extra and have the leftovers for lunch the following day.


INGREDIENTS (for 1 serving):
100g pasta
1 tsp olive oil
1 tbsp Philadelphia garlic and herbs
1 large tbsp pesto
1/4 courgette, sliced
2 spears of asparagus, chopped
1 tsp garlic paste or fresh garlic chopped
handful frozen edamame beans
Chopped feta (optional)
1/2 tsp mixed dried herbs (or fresh basil if you have any in)
Pepper
Salt

1. Boil a full kettle of water, once boiled pour the water in a large pan on high heat
2. Sprinkle some salt in the pan and add the pasta. Leave on medium-high heat for 10 minutes
3. Meanwhile heat up a frying pan on medium heat and add the oil
4. Add the chopped courgette, asparagus, garlic (if using fresh) and herbs and fry until cooked
5. Microwave the edamame beans for 3 minutes and add them to the pan to brown slightly
6. Once the pasta is cooked, drain and add the pesto, veg and garlic paste (if using)
7. Microwave the Philadelphia in a bowl for 10 seconds to melt it slightly
8. Stir the cream cheese through the pasta and add the chopped feta
9. Crack some pepper on top to taste.

Enjoy! x

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