Sneak in your greens in with Lucy’s quick, super green pesto pasta - made with spinach, creme fraiche and a good drizzle of Lucy's Green Pesto Dressing… for fabulously herby flavour.
250g Trofie pasta
200g Baby spinach leaves
100ml Creme fraiche
Freshly grated Parmesan, to serve
1. Place the creme fraiche in a bowl, add 4 tablespoon of dressing and mix well together.
2. Bring a large pan of salted water to the boil. Add the pasta and cook for about 8-9 minutes, until al dente. Drain the pasta, reserving 4 tablespoons of the cooking water.
3. Return the pasta to the pan with the spinach and creme fraiche mixture. Stir together until the spinach has wilted and loosen with the pasta cooking water if needed.
4. Spoon into shallow bowls, drizzle with dressing and a handful of parmesan.