Fusilli With Pesto And Peas

 

150g fusilli pasta

100g fresh peas (or defrosted frozen)

olive oil

25g Pesto Genovese

Parmesan, grated

salt and pepper

 

Firstly bring a large pan of water to the boil. Once at a rolling boil add a couple of good pinches of salt then add your pasta to cook.

 

While the pasta cooks heat a glug of olive oil in a pan then add the peas and gently warm through for a couple of minutes then add the pesto and 4 tbsp's of the water that your pasta is cooking in and stir round to create a sauce.

 

When the pasta is al dente, scoop out of the water and add to pesto and peas and toss together well till all the pasta is coated. Season with a little pepper.

 

Serve drizzled with a little olive oil and topped with grated Parmesan.