Pesto pasta

By Hope Malau
26 December 2014

A great dish to whip up to feed extra guests!

Serves 4 Preparation time: 10 min Cooking time: 15 min

  • 500 ml (2 c) spiral-shaped pasta
  • 125 ml (½ c) peas
  • 300 g fresh mozzarella balls, drained and sliced
  • 2 handfuls cherry tomatoes, halved
  • 45 ml (3 T) basil pesto
  • handful fresh basil leaves, torn
  • salt and freshly ground black pepper

1. Cook the pasta according to the packet’s directions and drain. Rinse under cold water.

2. Blanch the peas in boiling water for 2 minutes, drain and rinse under cold water.

3. In a large bowl combine the pasta, peas, mozzarella, tomatoes and pesto. Add the fresh basil just before serving and season.

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