Penne pesto with green vegetables
Pasta with green pesto, garden peas and zucchini.
Cook the pasta al dente according to the instructions on the package.
Cut the zucchini into cubes and the garlic fine. Slice the leaves of fresh mint.
Heat the oil in a frying pan. Fry the garlic and zucchini for 3 minutes. Add the peas and cook for another 4 minutes.
Drain the pasta and scoop through the vegetables. Add the pesto, chopped leaves of fresh mint and pepper to taste.
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