Calories
Protein
Carbs
Fats
PASTA TROTTOLE with BROCOLLI, PEAs & PESTO(V) (VN)*
Servings: 2
Nutritional values per serving:
calories 541, protein 20g, fat 32g (saturated 7g), carbs 38g (sugar 6g), sodium 381mg
(VN)* substitutes: omit Parmesan cheese or use vegan alternative
INGREDIENTS
- 50g pistachio kernels
- 100g reduced fat green pesto
- 1 tbsp extra virgin olive oil
- ½ lemon, juice and zest
- 180g Trottole pasta (or other spiral pasta)
- 100g frozen peas, thawed
- 120g broccoli, cut into small florets
- handful (about 15g) basil leaves
- 40g grated vegetarian Italian hard cheese substitute for Parmesan *
METHOD
- Toast the pistachio nuts in a dry, non-stick pan for a few minutes, or until lightly browned. Roughly chop.
- Mix the pesto, olive oil, lemon juice and lemon zest.
- Bring a large pot of well-salted water to the boil. Add the pasta and cook for 8 minutes. Add the peas and broccoli and cook for a further 2 minutes, or until the pasta is al dente.
- Drain the pasta and vegetables and return to the pot. Reserve 2 tbsp of the pasta water. Reduce the heat to low.
- Stir into the pasta the pesto, pistachio nuts, basil leaves and reserved pasta water and reheat if necessary.
- Serve with a sprinkling of grated Parmesan.
Paul Wallace
Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes
For other ideas also try BBC good food