Serve this Pesto-y pea pasta salad as a super speedy vegetarian main course or as a filling side dish. Any leftovers are great for lunch the next day too.


Pesto pea pasta salad

Pesto pea pasta salad


150g frozen green beans

500g fresh spinach and ricotta ravioli

150g frozen peas

150g basil pesto

1tsp fresh or frozen chopped mint

3tbsp extra virgin olive oil






1 Bring a large pan of salted water to the boil. Add the green beans and return to the boil, add the ravioli and cook for 2-3 mins, then add the peas for 1 minute. Drain well and run under a slow running cold tap to cool.

2 Transfer to a large bowl with the remaining ingredients. Mix well and season. Chill until ready to serve.

Per serving: 369-277 cals, 26-19g fat (5-4g saturated)

Try another quick 10 minute pasta salad, Italian inspiration pasta salad

Love pesto? Try our delicious pesto chicken recipe