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

SERVES 6-8 PREP 5 MINS COOK 5 MINS

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