Fusilli pasta salad with pesto dressing recipe

  • Serves 3
  • 5 mins to prepare and 12 mins to cook
  • 198 calories / serving
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HE FUSILIGREENVEGTUNA

Cook the pasta in plenty of boiling water, according to pack instructions. Four minutes before the pasta is cooked, add the chopped beans and asparagus. Two minutes before the pasta is cooked, add the peas.

Drain the pasta and veg in a colander and refresh under cold, running water. Drain well and transfer to a bowl. Stir in the tuna, pesto, extra virgin olive oil and Parmesan. Mix well and keep chilled until ready to eat.

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  • Ingredients

  • 200g wholewheat fusili pasta
  • 100g green beans, trimmed and chopped small
  • 100g fine asparagus, trimmed and chopped and
  • 100g peas, fresh or frozen
  • 185g tuna, drained
  • 2tbsp fresh or jarred green pesto
  • 1tbsp extra virgin olive oil
  • 2tbsp finely grated parmesan or cheddar
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  • Energy 837kj 198kcal 3%
  • Fat 2.2g 3%
  • Saturates 0.1g 0%
  • Sugars 1.6g 2%
  • Salt 1.1g 18%

of the reference intake
Carbohydrate 33.8g Protein 10.4g Fibre 0.5g

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