Photo of Fusilli with kale pesto & tomatoes by WW

Fusilli with kale pesto & tomatoes

3 - 9
PersonalPoints™ per serving
Total Time
20 min
Prep
5 min
Cook
15 min
Serves
4
Difficulty
Easy

Ingredients

Kale, raw

130 g

Vegetarian Parmesan Style Hard Cheese

50 g

Basil, fresh

10 g

Garlic

1 clove(s)

Olive Oil

1 tablespoons

Lemon Juice, Fresh

1½ tablespoons

Wholewheat Pasta, dry

240 g, fusilli

Cherry Tomatoes

250 g

Rocket

100 g

Instructions

  1. Blanch the kale for 1 minute in a large pan of salted, boiling water. Drain in a colander and refresh under cold running water. Squeeze out the excess water with your hands.
  2. Put the blanched kale, garlic, lemon juice, basil, oil and cheese into a food processor and whizz to a chunky pesto, then season and set aside.
  3. Meanwhile, cook the fusilli in a large pan of salted boiling water to pack instructions. Drain, reserving 2 ladlefuls of the pasta cooking water, then return the pasta to the pan
  4. Stir through the pesto, adding just enough of the reserved cooking water to give a coating consistency, then toss through the tomatoes and rocket. Divide between bowls and serve.