Nutritional values per 2 serving:

calories 541, protein 20g, fat 32g (saturated 7g), carbs 38g (sugar 6g), sodium 381mg

INGREDIENTS

• 50g pistachio kernels
• 100g reduced fat green pesto
• 1 tbsp extra virgin olive oil
• ½ lemon, juice and zest
• 180g fusilli (preferably whole-wheat)
• 100g frozen peas, thawed
• 120g broccoli, cut into small florets
• handful (about 15g) basil leaves
• 40g Parmigiano Reggiano cheese, grated

METHOD

• Toast the pistachio nuts in a dry, non-stick pan for a few minutes, or until lightly browned. Roughly chop.
• Mix together the pesto, olive oil, lemon juice and lemon zest.
• Bring a large pot of well-salted water to the boil. Add the pasta and cook for 8 minutes. Add the peas and broccoli and cook for a further 2 minutes, or until the pasta is al dente.
• Drain the pasta and vegetables and return to the pot. Reserve 2 tbsp of the pasta water. Reduce the heat to low.
• Stir into the pasta the pesto, pistachio nuts, basil leaves and reserved pasta water and reheat if necessary.
• Serve with a sprinkling of grated Parmesan.

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[avatar user=”PaulWallace” /]ABOUT PAUL WALLACE Personal trainer of 15 plus years and creator of FT-Fit one of Glasgow’s largest fitness classes

For other ideas also try BBC good food