So green and so good! This vegan take on the classic will be a winner with both the carnivores and veggies alike.
Heat the olive oil in a large frying pan over a medium heat. Add the garlic and fry for a minute or so, just to soften. Next, add the spinach, peas, purple sprouting broccoli and a pinch of salt and saute until the spinach has just wilted. Add the pesto, basil (saving a few leaves for topping) and 25ml of water and stir well to combine.
Recipe courtesy of georgieeats.co.uk