Tomato and feta salad
This recipe for marinated tomato salad with feta cheese makes a quick and easy vegetarian meal for two midweek. It also makes a tasty lunch to take to work
Easy pesto pasta
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
- 150g wholemeal pasta shapes
PESTO
- large bunch of basilroughly chopped
- 15g parmesan (or vegetarian alternative)finely grated
- 15g pine nuts, brazil nuts or walnutsplus extra to serve
- 1 small garlic clovecrushed
- 50ml olive oil
Nutrition: Per serving
- kcal522
- fat33.6g
- saturates6.6g
- carbs40.6g
- sugars1.2glow
- fibre6.6g
- protein11g
- salt0.1glow
Method
step 1
To make the pesto, put the basil, parmesan, nuts and garlic in a small food processer and whizz to make a chunky paste. With the motor running, add the olive oil in a drizzle until the pesto just comes together as a sauce. Add 1-2 tbsp of water to loosen the pesto if you need to. Season well.
step 2
Cook the pasta following pack instructions. Drain and keep a small cupful of the cooking water. Tip the pasta back into the pan and add the pesto along with a small splash of the reserved water. Toss well to coat in the sauce. Divide between two pasta bowls and top with more basil and a few parmesan shavings to serve, if you like.
