Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
Estimated cost per serve is 4.72 dollar
Difficulty level: 3 out of 4
9 Ingredients
Number of servings
4
- 1/2 cup finely grated parmesan
- 500grams La Molisana Pastificio Extra Di Lusso farfalle rigate no 66
- 1 bunch basil
- 1 small zucchini
- 2tablespoons extra virgin olive oil
- 1 bunch asparagus
- 1/2 cup pine nuts
- 190grams basil pesto
- 1 cup frozen peas
Nutrition per serving
4150kJ / 995Cal
4150 Kilojoules or 995 Calories
48% of daily energy intake*
Protein
32.0grams
Fat
51.8grams
Carbs
95.8grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Discover how to make a fresh and vibrant plate of pesto pasta that’s perfect for an easy weeknight dinner.
Method
Step 1 of 3
Cook pasta in a large saucepan of boiling salted water according to packet instructions, adding asparagus and peas in the last 2 minutes of cooking time. Drain, reserving 1/2 cup cooking liquid.
Step 2 of 3
Heat oil in a large, deep frying pan over medium-high heat. Add zucchini and cook, stirring, for 3 minutes or until golden. Reduce heat to low. Add pasta mixture, pesto, half the basil leaves and reserved cooking liquid. Toss for 2 minutes or until well combined and heated through. Season.
Step 3 of 3
Divide mixture among bowls. Serve scattered with parmesan, pine nuts and remaining basil.
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