Baby Bok Choy & Pennoni Rigati Alfredo - cooking recipe

Ingredients

250 g of pennoni rigati pasta (or any pasta you prefer)
200 g baby bok choy (Washed and separated)
1 1/2 cups alfredo sauce (homemade or store bought)
1 tablespoon pesto sauce (homemade or store bought)
1/4 teaspoon fresh nutmeg
1 tablespoon oil
2 tablespoons sea salt
5 quarts water, for boiling pasta and bok choy

Preparation

Heat alfredo sauce and pesto in a small pan. Add nutmeg, set aside.
In a large pot bring water to a boil,add salt and oil. Stir to dissovle salt.
Add pasta, stir and boil for 8-10 minutes. Remove pasta from water with slotted spoon,put into large bowl. Do not drain water from pasta, you need the water to blanch Bok Choy.
Put Bok Choy into boiling water and blanch for 2 minutes. Remove from water and add Bok Choy to pasta. Pour alfredo sauce over pasta and Bok Choy mix well.
Serve with your favourite crusty bread and salad.