Sunday, 1 September 2013

Fusilli With Pesto And Peas

150g fusilli pasta
100g fresh peas (or defrosted frozen)
olive oil
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.

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