Pasta with Pesto and Summer Vegetables Recipe

Pasta with Pesto and Summer Vegetables Recipes

Ingredients :





1/3 cup

2 tbsp

2 tbsp

1/3 cup


fresh or frozen shelled broad beans

fresh or frozen shelled peas

asparagus, cut into 4 cm lengths

good-quality pesto

extra virgin olive oil

lemon juice

grated Parmesan

Method :
  1. Cook the penne in boiling water until al dente.
  2. Meanwhile, steam the vegetables for 4 minutes, or until tender.
  3. Keep warm.
  4. Peel the skin from the beans.
  5. Whisk the pesto, oil and lemon juice.
  6. Drain the pasta and toss with the vegetables.
  7. Season, then drizzle with the pesto and scatter with Parmesan.

Serves 4

Protein: 22g

Fat: 14g


Dietary Fiber: 10g

Cholesterol: 8.5mg; 2510kJ (600 cal)

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