a) Boil a full kettle.

b) Peel and grate the garlic (or use a garlic press). Halve the chilli lengthways, deseed, then finely chop.

c) Pour the boiled water into a large saucepan on high heat with ½ tsp salt for the pasta.

a) Add the penne to the pan of water and bring back to the boil. Cook until tender, 12 mins. 

b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat. 

b) Once hot, add the garlic and stir-fry until fragrant, 30 secs.

a) Stir the creme fraiche and veg stock paste into the garlic.

b) Add the water for the sauce (see pantry for amount) and stir to combine. 

c) Simmer, stirring occasionally, until the sauce has reduced and thickened slightly, 4-5 mins.

a) Add the peas to the sauce, then add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins. 

Make kid friendly: If you’d prefer to serve the peas and spinach on the side, heat a drizzle of oil in a frying pan on medium-high heat. Once hot, add the peas and spinach and stir-fry for 2-3 mins. Remove from the heat.

b) Once the penne is cooked, add to the creamy sauce and toss to coat well.

c) Stir through the pesto and hard Italian style cheese until melted, then remove from the heat.

a) When ready, share your creamy pesto pasta between your bowls. Serve the veg on the side if you've cooked it separately.

b) Finish with a sprinkle of chilli (add less if you'd prefer things milder).

​​Make kid friendly: If you’re cooking for kids that don't like spice, sprinkle the chilli on at the end for those that want it.