Fusilli with kale pesto and tomatoes
9
Points®
Total time: 20 min • Prep: 5 min • Cook: 15 min • Serves: 2 • Difficulty: Easy
Ingredients
Wholemeal pasta, dry
125 g, fusilli
Kale pesto (WW recipe)
½ cup(s), (130g)
Cherry tomatoes
150 g, halved
Rocket
1 cup(s), (30g), baby leaves
Instructions
1
Cook pasta in a large saucepan of boiling, salted water following packet instructions. Drain, reserving ⅓ cup (80ml) of the pasta cooking water.
2
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. .
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