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.
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.
To the pan, add the pesto, pasta, baby spinach, frozen peas, 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.
There are 647 calories in 1 serving of Vegetarian Pesto Pasta.
Calorie split: 31% fat, 48% carbs, 21% protein.
Amount Per Serving
% Daily Values*
Includes 0g Added Sugars
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.