Pasta with Special pesto

Pasta with Special pesto

Serves 4

Full Choice 5½ pts per serving

No Count 3 pts for the whole recipe (parmesan)

4 large garlic cloves, roughly chopped

14g fresh basil

170g quark soft cheese

2 level tbsp freshly grated parmesan

salt & pepper

340g dried pasta

4 plum tomatoes, peeled

basil leaves to garnish

Pesto:  Put garlic, basil, quark and parmesan into a food processor and blend until smooth, season and chill until required.

Cook pasta according to packet instructions.  Drain and return to the pan.

Halve the tomatoes, remove the seeds and discard, and chop the flesh.

Toss the pesto into the pasta until well coated.  Serve into 4 bowls or plates and top with the tomato and basil leaves.

Spinach, onion & Chickpea Curry

Fry chopped onion, add defrosted cubes frozen spinach, 1/4 teaspoon chilli powder, teaspoon ginger root/paste, half teaspoon salt (may need more), 1/2 teaspoon sugar, small can chickpeas drained.
Cook five mins over medium flame, add 4 foz water and simmer.

Cover and simmer on low for 10 mins.

Remove lid boil away excess water, stir in 1/4 teaspoon garam massala before serving