| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Ainsley’s m, Ew |
4 |
servings |
INGREDIENTS
| 350 |
g |
Spaghetti |
| 2 |
tb |
Olive oil; plus extra, to |
|
|
; serve |
| 1 |
lg |
Yellow pepper |
| 1 |
|
Garlic clove |
| 1 |
|
Red chilli |
| 150 |
g |
Peas |
| 175 |
g |
Chestnut mushrooms |
| 250 |
g |
Cherry tomatoes |
| 3 |
tb |
Red pesto sauce |
|
|
Salt and pepper |
| 1 |
sm |
Block Parmesan; to serve |
INSTRUCTIONS
1 Cook the spaghetti in a large pan of boiling water according to the
packet instructions. Meanwhile, heat the olive oil in a frying pan. Seed
and slice the pepper, add to the pan and cook for two minutes.
2 Slice the garlic and chilli and add to the pan. Quarter the mushrooms and
add to the pan with the peas. Stir fry for a couple of minutes.
3 Halve the cherry tomatoes. Remove the mushroom pan from the heat and stir
in the cherry tomatoes. Drain the spaghetti and return to the pan. Season
to taste and stir in the pesto sauce and tomato mixture.
4 Twirl the pasta round a long-pronged serving fork and divide between four
serving bowls. Using a swivel-style vegetable peeler, shave over some
Parmesan and serve.
Converted by MC_Buster.
Per serving: 436 Calories (kcal); 9g Total Fat; (17% calories from fat);
14g Protein; 76g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges:
5 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other
Carbohydrates
Converted by MM_Buster v2.0n.
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