Fusilli with summer pesto

Fusilli with summer pesto


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Wholemeal pasta is a good source of complex carbohydrate and has a low GI value. Tossed with steamed summer vegetables and a fresh mint pesto, this makes a tempting and satisfying meal.

Zoë Harpham

Serves: 4 

  • 3 zucchini, sliced
  • 8 spring onions, sliced
  • 1½ cups (200 g) shelled fresh peas
  • 1¼ cups (200 g) shelled fresh baby broad beans
  • 350 g wholemeal fusilli (pasta twists)
  • 15 g fresh flat-leaf parsley
  • 15 g fresh coriander
  • 15 g fresh mint
  • ¼ cup (45 g) pine nuts
  • 1 large garlic clove, peeled
  • 3 tablespoons extra virgin olive oil
  • ½ cup (50 g) grated Parmesan cheese

Preparation:20min  ›  Cook:15min  ›  Extra time:10min  ›  Ready in:45min 

  1. To make the pesto, remove any large stalks from the herbs, then put the leaves in a small blender or food processor with the pine nuts, garlic and a little of the oil. Blend until well mixed. Gradually add the remaining oil to form a fairly smooth paste. Add the parmesan and freshly ground black pepper to taste and process briefly to mix. Set the pesto aside.
  2. Bring a large saucepan of lightly salted water to the boil. Spread out the zucchini, spring onions, peas and broad beans in a steamer basket that will sit snuggly over the saucepan.
  3. Add the pasta to the saucepan of boiling water and bring the water back to the boil, then reduce the heat slightly and set the steamer basket on top of the pan. Boil the pasta and steam the vegetables for 11–13 minutes until both are cooked and just tender.
  4. Drain the pasta, reserving about half a cup of the cooking water, and turn it into a large serving bowl. Add all the pesto and stir it thoroughly through the pasta, then add the steamed vegetables and toss gently until well mixed. Add some of the pasta cooking water if the pasta seems dry. Serve immediately or allow to cool and serve as a salad.

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