Recipes/

Basil pesto pasta

Health services Workplaces & Tertiary education Sport & recreation
Allergen – Contains gluten and nuts.
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A serving of basil pesto pasta topped with a sprig of basil
g Best choice VG Vegan EF Egg free DF Dairy free Main meal
Ingredients
Serves
people
Method
  1. Bring a pot of water to the boil, cook the pasta as per instruction to al dente.
  2. In the meantime heat a large pan or pot spray lightly with olive oil spray, add the shallots and a splash of water, fry off the shallots until brown, caramelised and softening.
  3. Add the red capsicum and stir, add the pesto and mix together, use some of the pasta cooking water to loosen the sauce.
  4. Add drained pasta and toss until well combined, portion into serving bowls sprinkle with the rough chopped parsley and pepper.

Nutritional information

Nutrient Per serve Per 100g
Weight (g) 117.21 100.00
Energy (kJ) 1494.04 843.09
Protein (g) 10.48 5.91
Total fat (g) 13.48 7.60
Saturated fat (g) 1.54 0.87
Carbohydrate (g) 46.10 26.01
Sugars (g) 3.72 2.10
Dietary fibre (g) 4.23 2.39
Sodium (mg) Estimation only 32.37 18.26
The nutritional information provided is based on the exact ingredients and method as shown. Any variation/s to the ingredients or method may alter the nutritional outcome.
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Written and reviewed by dietitians and nutritionists at Nutrition Australia, with support from the Victorian Government.

 
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