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Pesto Pasta

by Tom
Preparation 5 mins
Cooking 15 mins
Serves 2

A delightfully quick and simple vegetarian dish, good for a lunch or light summer dinner.

Ingredients

  • 1 red pepper, thinly sliced
  • 1 courgette, sliced into batons
  • 1 small red onion, thinly sliced
  • Olive oil
  • 4tbsp green pesto
  • 200g fusilli pasta
  • Handful of cherry tomatoes, halved

Method

1. Bring a frying pan up to medium heat and add a splash of oil. Then put it in the pepper, courgette and onion and cook. By the time the pasta has done in the next step, the vegetables will also be done.

2. Bring a saucepan of water to the boil, and salt to taste, then add your pasta to the boiling water. Bring it back to the boil and cook for 10 minutes.

3. Drain the pasta and then put back into the saucepan followed by the cooked vegetables and the cherry tomatoes.

4. Stir the pesto into the saucepan adding more or less to your taste. Then season to taste with salt and pepper.

5. Serve up and enjoy! Some Parmesan cheese would go well with it.