Food to get you over that Wednesday hump!

Looking for an easy lunch or dinner... look no further!

My March #veggie and #vegan month is allowing me to try out lots of new ingredients, which is wonderful and today I rustled up a very quick but super tasty lunch using Spinach Farfalle. This pasta isn’t something I have tried before but I will definitely be using it again!

I paired this pasta with homemade pesto (recipe below), mushrooms and sun-dried tomatoes – topped with some torn basil and sliced fresh chilli. Super quick and easy to make and by doubling up the recipe I have tomorrows lunch sorted too!... #foodiewin

HOMEMADE PESTO RECIPE: MAKES 250ML PREP 15 MINS

I know you can buy good pesto in jars, but it really is worth investing time in making your own and when I say investing time, it only takes about 15 minutes. My recipe makes 250ml, so keep it in a jar in the fridge for a couple of recipes throughout the week.

For my ‘easy lunch’ above I only used one tablespoon of pesto.

Ingredients:

50g pine nuts

50g parmesan cheese (or vegetarian alternative: Twineham Grange Vegetarian Pasta cheese from Bookhams is lovely and can be bought online and from Waitrose)

150ml olive oil

80g fresh basil leaves

2 garlic cloves

Salt and pepper to taste

To Serve:

Torn basil leaves

Sliced fresh chillies (optional)

Method:

Heat a small pan over a low heat and cook the pine nuts until golden (stir occasionally).

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Put the pine nuts into a food processor with the basil, parmesan (or alternative), olive oil and garlic cloves. Whizz until smooth.

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Season to taste with salt and pepper.

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Enjoy!