Pasta with peas, broccoli and spinach pesto

Stephania Mitsides


Preparation Time:

35 min

Cooking Time:

15 min


4 servings
Category:For Kids | Vegetarian

Made with



  • 250g Mitsides Stelline (little stars)
  • ½ cup peas
  • 1 cup broccoli
  • 1 packed cup of spinach leaves
  • 4-5 basil leaves, chopped
  • 1 garlic clove


Preheat the oven 180⁰C. Wrap the garlic clove in foil and roast in the oven for about 25 minutes. This will make the garlic taste sweeter and milder. When the garlic is roasted, mince it with a fork. Meanwhile, cook the pasta in plenty of boiling water following pack instructions. Steam or boil the broccoli, peas and spinach for a few minutes. When they are cooked through, blend them together with the basil and garlic and 3-4 tablespoons of the pasta water. You should have a creamy mixture. Drain the pasta, mix with the creamy mixture and serve in bowls and top with a spoon of yogurt.

Discover More Recipes

Prep Time: 10min

Four cheese saccottini with pumpkin and sage sauce

Prep Time: 5min

Whole wheat pasta with avocado pesto sauce – vegan

Prep Time: 10min

Linguini with Crab and chili

Prep Time: 30min

Chickpea and Bean tortilla wraps with tahini pesto

Prep Time: 30min

Baked Eggplant Rolls

Prep Time: 15min

Mushroom Tortelloni with Beef Stroganoff Sauce

Prep Time: 20min

Greek Pastichio with strained yoghurt

Prep Time: 10min

Village pasta with mushrooms, spinach and basil pesto

Prep Time: 10min

Warm salad with lentils and goat cheese

Prep Time: 10min

Tortellini with bacon and halloumi

Prep Time: 15min

Rice Salad with curry and shrimps

Prep Time: 10min

Chickpea and Cauliflower Bake

Share this recipe

Print Friendly, PDF & Email