Quick Pesto Spinach Penne with Cherry Tomatoes

Bring a large pot of salted water to a boil. Add the wholemeal penne and cook according to the package instructions until al dente.

While the pasta is boiling, heat 4 tablespoons of the vegetarian basil pesto in a large non-stick skillet over medium-low heat. Add the baby spinach and 2 tablespoons of water, then cover the pan and steam for 1-2 minutes until the spinach has wilted.

Drain the cooked penne and add it directly to the skillet with the wilted spinach.

Add the remaining tablespoon of pesto and the halved cherry tomatoes. Toss everything together over low heat until the pasta is well-coated and the tomatoes are just warmed through.