Salsa verde pasta

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: Cath Muscat

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Serves: 4

Time to make: 10 mins

Ingredients

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400g fusilli pasta
1 cup fresh mint
1 cup fresh basil
1 cup fresh coriandercilantroX
½ cup grated parmesan
1 lemon, juice
1 tablespoon olive oil
2 tablespoons shaved parmesan cheese, to serve
black pepper, to season

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Instructions

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1 Cook fusilli following packet directions until al dente.

2 To make pesto, whiz herbs, parmesan, lemon juice and oil in a food processor to a thick sauce.

3 Drain pasta, toss with pesto until well combined. Serve with extra parmesan and pepper.

Nutrition Info (per serve)

Calories 516 cal

Kilojoules 2160 kJ

Protein 35 g

Total fat 12 g

Saturated fat 2 g

Carbohydrates 70 g

Sugar 2 g

Dietary fibre 5 g

Sodium 580 mg

Calcium 300 mg

Iron 3 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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