Recipe

Fusilli with Roasted Red Pepper Pesto

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Fusilli with Roasted Red Pepper Pesto

Fusilli with roasted red pepper pesto, topped with black pitted olives, fresh basil and crumbled feta cheese.




Ingredients to serve 2

  • 200g x fusilli pasta
  • 100g x feta cheese
  • 50g x pitted black olives
  • 3 tbsp x roasted red pepper pesto
  • 5g x fresh basil – tear leaves into small pieces
  • olive oil, salt and pepper (from your pantry)

Ingredients to serve 4

  • 400g x fusilli pasta
  • 200g x feta cheese
  • 100g x pitted black olives
  • 6 tbsp x roasted red pepper pesto
  • 10g x fresh basil – tear leaves into small pieces
  • olive oil, salt and pepper (from your pantry)

Method

Step 1

Bring a large saucepan of lightly salted water to the boil. Add a few drops of olive oil and the fusilli and cook for about 8 minutes. Don’t overcook the pasta – you want it al dente, that’s slightly chewy and uniformly translucent. Once cooked, drain the water and keep the pasta in the saucepan. Toss the pasta with a little olive oil and the roasted red pepper pesto.

Step 2

To serve, divide the pasta between the plates and top with olives, crumbled feta and torn basil leaves. Scatter with some cracked black pepper.