PREPARATION TIME: 5 minutes
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.
PER SERVING: 448 calories, 8g fat (0.5g saturated), 82g carbohydrate