Pea and courgette fusilli recipe
If you're looking for a recipe to add more veggies to your evening meals, look no further than this light pasta dish. Puréed peas, spinach and garlic combine with crunchy courgette ribbons for a great texture contrast. Finish with lemon juice and grated pecorino for added freshness.
See method- Serves 4
- 10 mins to prepare and 10 mins to cook
- 356 calories / serving
Ingredients
- 300g fusilli
- 2 courgettes, peeled into ribbons using a veg peeler
- 150g frozen peas
- 150g baby spinach
- 1 garlic clove, peeled
- 30g grated pecorino, plus extra to serve (optional)
- 10g fresh parsley
- ½ lemon, zested and juiced
- 50g low-fat natural yogurt
Each serving contains
- Energy
- 1510kJ 356.0kcal
- Fat
- 5g
- Saturates
- 2g
- Salt
- 0.9g
- Sugars
- 10g
of the Reference intake
Carbohydrate 67.1gProtein 15.9gFibre 6.3g
Method
- Cook the fusilli to pack instructions. Put the courgette ribbons in a colander. Reserve 50ml pasta water, then drain the pasta over the courgette ribbons to soften slightly. Return to the pan over a very low heat.
- Meanwhile, in a separate pan, boil the peas, spinach and garlic for 3 mins. Drain well and tip into the bowl of a food processor (or into a jug if using a stick blender). Add the pecorino, parsley, lemon zest and yogurt; season. Blitz to a bright green purée, scraping down the sides of the bowl or jug if needed.
- Stir the green sauce and reserved pasta water into the pasta and courgette ribbons, tossing well to coat everything in the sauce.Add lemon juice and seasoning to taste, then serve with extra pecorino, if you like.
- See more Pasta recipes
