Name: Fusilli with Pesto, Peas and Rocket
Yield: Makes:

By Woman and Home

published 4 February 2010

in Recipes

PREPARATION TIME: 5 minutes COOKING TIME: 10 minutes SERVES 4

EASY

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

Fusilli with Pesto, Peas and Rocket

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