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Ingredients
Method
- 150g fettuccine
- 2 tbsp quality basil pesto
- Handful of baby plum tomatoes, halved
- 1 roasted red capsicum, sliced
- Handful of torn basil
- Salt and pepper
- Parmesan, to serve
- Cook the pasta in boiling salted water until al dente, then drain. Stir through the pesto and allow to cool, then toss with the remaining ingredients. Sprinkle with parmesan and seasoning, and enjoy as a healthy lunch.
10 mins
1 serving
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