Salsa verde pasta

Author: Dixie Elliott - Home Economist, Recipe Developer

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Serves: 4

Time to make: 10 mins

Ingredients

More weights & measures

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

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 516cal

Kilojoules 2160kJ

Protein 35g

Total fat 12g

–Saturated fat 2g

Carbohydrates 70g

–Sugars 2g

Dietary fibre 5g

Sodium 580mg

Calcium 300mg

Iron 3mg

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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