Spelt Fusilli with Pea Pesto

Shape (Singapore) - - Eat Right -


> 1 tsp kosher salt, plus more for pasta wa­ter > 450g spelt fusilli > ¾ cup fresh or frozen and thawed peas > 4 cups packed basil > ⅓ cup pine nuts >¾ cup Parmi­giano-Reg­giano, grated > 1 gar­lic clove, pressed > ½ cup olive oil > 1 cup low-fat ri­cotta

> ½ lemon, zested and juiced

1. Bring a large pot of wa­ter to a boil and add a large pinch of salt. Cook the fusilli un­til al dente, fol­low­ing pack­age direc­tions. Drain, re­serv­ing a few cups of cook­ing wa­ter. 2. Add peas, basil, pine nuts, Parmi­giano-Reg­giano, gar­lic and a tea­spoon salt to a food pro­ces­sor and pulse to com­bine. Stream in olive oil and blend un­til smooth. 3. In a small bowl, stir to­gether the ri­cotta, half the lemon zest and the lemon juice.

4. Add pesto to a large saute pan over low heat. Use a la­dle to add small amounts of pasta wa­ter to loosen it. Add cooked pasta and ad­di­tional pasta wa­ter as needed, toss­ing and stir­ring un­til coated. 5. Di­vide pasta among 4 plates. Top each with a spoon­ful of lemon ri­cotta and a quar­ter of the re­main­ing lemon zest.

Nu­tri­tion facts per serv­ing 582 calo­ries, 30g fat (5.8g sat­u­rated), 63g car­bo­hy­drate, 20g protein, 4g fi­bre, 603mg sodium

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