Pesto spinach penne

• wholemeal penne↗400g g
• vegetarian basil pesto↗5 tbsp tbsp
• baby spinach↗500g g

  roughly chopped

• cherry tomatoes↗220g g

  halved

Step-by-step instructions

1. 1

   Cook the penne following pack instructions. Meanwhile, heat 4 tbsp of the pesto in a non-stick pan over a medium-low heat. Add the spinach and 2 tbsp water, then cover to wilt.

2. 2

   Drain the pasta and toss with the spinach, the rest of the pesto and the tomatoes. Serve half. Cool and chill the rest. Will keep chilled for three days. Reheat with a splash of water.