Fusilli with Pesto, Peas and Rocket


COOKING TIME: 10 minutes 



400g (14oz) fusilli pasta
200g (7oz) frozen peas
3tbsp fresh pesto
80g (3oz) rocket
Parmesan, to serve

1 Cook the pasta according to the pack instructions. Meanwhile, 
boil the kettle and cover the peas in the boiling water in a bowl. 
Leave to defrost for a couple of minutes, then drain.

2 When the pasta is cooked, drain and mix with the pesto, peas 
and rocket, stirring until the rocket has wilted slightly in the heat. 
Serve with a good sprinkling of freshly grated Parmesan and a 
drizzle of olive oil.

Note: Most pestos are made with vegetarian cheese, but check the packaging before you buy.

Continued below...
PER SERVING: 448 calories, 8g fat (0.5g saturated), 82g carbohydrate

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