Servings 4
Calories 631 kcal
Prep Time25 mins
Cook Time15 mins
Total Time40 mins

Ingredients
 

  • 150 g fusilli pasta, (this will give you 300g cooked pasta) cut into 2-3 cm cubes and cooked, cooled
  • 4 large potatoes, peeled
  • 150 g long green beans, cut into 3cm pieces and cooked then cooled under cold water

For the Dressing

  • 2 pots fresh basil
  • 20 g Parmesan cheese, cut into chunks
  • 2 garlic cloves, peeled
  • 6 tbsp extra virgin olive oil
  • salt
  • freshly milled black pepper

To Serve

  • extra Parmesan cheese
  • a few extra basil leaves

Instructions
 

  • Bring a medium pan of water to a rapid boil, add a little salt, and cook the pasta until cooked.
  • Drain off, then place into a bowl and add a touch of olive oil.
  • Add the cooked potatoes and cooked beans.
  • Place all the basil, including the stalks from the basil pots, parmesan cheese, garlic and oil, into a food processor or liquidiser.
  • Blitz until really smooth, and once ready, pour over the cooked potatoes, beans and pasta. Mix really well. Check the seasoning and adjust if needed.
  • Pile into a large bowl and top with extra Parmesan shavings and a few fresh basil leaves.
  • Serve at room temperature.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Pesto Style Salad with Fusilli Pasta
Amount per Serving
Calories
631
% Daily Value*
Fat
 
31
g
48
%
Saturated Fat
 
9
g
56
%
Cholesterol
 
24
mg
8
%
Sodium
 
782
mg
34
%
Potassium
 
1807
mg
52
%
Carbohydrates
 
71
g
24
%
Fiber
 
10
g
42
%
Sugar
 
6
g
7
%
Protein
 
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Potato
Cuisine Italian, Summer
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