Green sauce pasta

INGREDIENTS

• 1.5 tsp salt
• 14 oz spaghetti
• 4 oz spinach
• 5 oz frozen peas
• 1 bunch basil
• 3 tbsp pesto
• 0.6 cups cream
• 1.8 oz parmesan cheese

TOOLS

• 1 grater
• 1 pot
• 1 kettle
• 1 bowl
• 1 colander
• 1 food processor
• 1 saucepan
• 1 plate
• 1 wooden spoon

Grate the parmesan cheese with a grater.

Pour 15 cups of water into a pot and turn on the heat. Bring the water to a boil, then add the spaghetti and 1 tsp salt. Cook for 8 minutes, then remove from the heat.

Boil 6 cups of water in a kettle.

Put the boiling water, spinach, and frozen peas in a bowl. Set aside for 3 minutes to get a veggie mixture.

Drain the veggie mixture in a colander.

Put the drained veggie mixture, basil, pesto, cream, and 1.6 oz of the grated parmesan in a food processor. Blitz for 2 minutes to get a spinach sauce.

Drain the cooked spaghetti in a colander, reserving a little of the cooking water.

Put the drained spaghetti and spinach sauce in a saucepan and turn on the heat. Stir with a wooden spoon and cook for 2 minutes over low heat. Then add the reserved cooking water, half a tsp of salt, and the rest of the grated parmesan cheese. Stir again with a wooden spoon until well combined, then remove from the heat.

Transfer to a plate.

It’s ready to be served !