Salsa verde pasta
- 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
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)
Total fat 12g
–Saturated fat 2g
Dietary fibre 5g
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