Vegetarian Pesto Pasta

Ingredients

• 2 cups baby spinach
• 1/2 cup cherry tomatoes
• 94 g pesto basil
• 225 g red lentil pulse pasta
• 1 tbsp olive oil
• 2 cloves garlic
• 1/2 cup frozen peas

Directions

1. Boil the pasta as per packet instructions. Reserve some of the pasta water (roughly 1/4 cup), strain the pasta and place it in mixing bowl.
2. Slice the cloves of garlic. In a saucepan over medium heat, heat the olive oil and add the garlic. Cook the garlic for about a minute, or until it is lightly golden.
3. To the pan, add the pesto, pasta, baby spinach, frozen peas, and cherry tomatoes, and stir to combine. Slowly add a few splashes of the pasta water to allow the pasta to mix easily and combine the ingredients.