Spring Green Pasta

This is the perfect quick and lazy midweek dinner (let's excuse the fact it's a Saturday!) that can be thrown together in the time it takes to cook the pasta. It has both the comforting cheesy stodge and a decent hit of vitamins, all without breaking the bank one bit, and can be easily doubled up for two.

(Excuse the dodgy picture, I was for too eager to get it in my face)

Ingredients:

- 80-100g pasta shapes (I used fusilli)

- Small handful of frozen peas

- 3 discs of frozen spinach

- 1 heaped tablespoon cream cheese

- 1 teaspoon pesto

- Small pinch of dried chilli flakes

- Salt and pepper

Method:

- Bring a large pan of salted water to the boil (approximately 1litre).

- Add the pasta, which will take approximately 10-12 minutes to cook

- 5 minutes from the end, add the frozen peas

- 3 minutes from the end, add the frozen spinach

- Quickly drain with a colander, taking care not to over-drain and dry it out too much

- Return to the pan, then stir in the remaining ingredients and serve