Fusilli with kale pesto and tomatoes
Dry wholemeal pasta
125 g, fusilli
Kale pesto (WW recipe)
½ cup(s), (130g)
150 g, halved
1 cup(s), (30g), baby leaves
- Cook pasta in a large saucepan of boiling, salted water following packet instructions. Drain, reserving ⅓ cup (80ml) of the pasta cooking water.
- Return pasta to pan over a medium-low heat. Stir through pesto, adding enough reserved cooking water to coat the pasta evenly. Cook, stirring, for 1 minute or until heated through. Remove from heat. Add tomatoes and rocket and toss to combine. Divide between bowls to serve. .