Fresh Pesto Pasta

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Serves: 4

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Prep: 5 mins

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Cook: 10 mins

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Kcal pp: 611

Ingredients Jump to method

Fruit & Veg

10 oz cherry tomatoes

4 garlic cloves

1 bunch fresh basil

4 oz pine nuts


Dairy & Chilled

3 oz vegetarian parmesan


Dried Goods

10 oz fusilli pasta


Pantry

Salt & pepper

Extra virgin olive oil

Method

Begin by preparing a large saucepan of boiling salted water. Once boiling, add the fusilli and cook for 10 minutes.


In a frying pan on high heat, add the pine nuts and crush in the garlic cloves. Dry fry and continuously stir for 30 seconds to 1 minute until golden, then remove from the heat.


Add the nuts, garlic, fresh basil (including stalks and save some leaves for later), a big pinch of salt, and 5 tbsp extra-virgin olive oil to a food processor and blitz until you get a smooth pesto.


Once cooked, drain the pasta, reserving a mug of the starchy water. Then add the pesto, cherry tomatoes to the pan and season with pepper. Gently stir everything together, loosen with a splash of the reserved starchy water if needed.


Serve between four bowls. Grate over the parmesan cheese and sprinkle over the remaining basil leaves.

 

Nutritional Data Per Portion

Energy

611 kcal

Total Fat

46.6 g

Saturated Fat

8.31 g

Carbohydrates

32.74 g

Sugar

4.58 g

Fibre

3.69 g

Protein

17.23 g

Sodium

51.45 mg

This nutritional information is provided as a courtesy and is an estimate only. Read full details here.