Pesto Pasta
Spaghetti tossed with basil pesto, finished with Parmesan, fresh basil and a side of mozzarella.
- 15 minto make
- 4portions
- Easyto cook
- Vegetariandiet
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Method
- Bring a large pot of salted water to the boil. Cook the pasta according to packet instructions until al dente. Reserve a cup of the cooking water before draining.
- Return the drained pasta to the pan. Add the pesto and a splash of the reserved cooking water. Toss well over low heat until the pasta is evenly coated and glossy.
- Serve immediately, topped with grated Parmesan and fresh basil leaves. Add a few slices of mozzarella on the side if desired.
Nutrition
| A portion (136g) | 100g | |
|---|---|---|
| Energy | 536 kcal | 394 kcal |
| Protein | 17.2g | 12.6g |
| Carbohydrate | 77.7g | 57.1g |
| of which sugars | 3.3g | 2.4g |
| Fat | 17g | 12.5g |
| of which saturates | 3.4g | 2.5g |
| Fibre | 3.8g | 2.8g |
| Salt | 0.9g | 0.7g |
Footprint
| A portion | 1kg | |
|---|---|---|
| Climate (CO₂ eq) | 0.3kg | 3kg |
| Nutrient pollution (N eq) | 4g | 30g |
| Land use for a year | 0.7m² | 5m² |
| Water use | 400L | 3,000L |
Rounded to 1 significant figure. How we work it out.
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