Oven Baked Whole Wheat Pesto Fusilli
Easy, low calorie a great family oven baked dish.
- 30 g basil leaves
- 30 g pine nuts lightly toasted
- 3 small cloves garlic
- 50 ml extra virgin olive oil
- 30 g grated parmesan cheese
- 280 g whole wheat Fusilli
- 150 g cherry tomatoes
- 100 g low fat grated cheese
- 1 tbsp freshly chopped parsley or basil
Make the pesto sauce:-
If you have a food processor, blitz the basil leaves, then add the pine nuts and garlic and blitz again. If you do not have a food processor, use a pestle and mortar, or sturdy bowl and the end of a rolling pin to bash the basil leaves into a pulp first, then add the pine nuts and garlic and bash them all together into a pulp. Remove the ingredients into a separate bowl, add the oil and parmesan cheese, mix all together and put the pesto, covered, into the fridge.
Make the pasta:-
Pre-heat oven to 180C.
Cook pasta in boiling salted water according to the instructions on the packet. Once cooked, drain the pasta, reserve about 50ml of the cooking liquid and return to the saucepan.
Half the cherry tomatoes.
Add the pesto and the tomatoes to the drained pasta, stir in the reserved cooking liquid and mix well to combine it all together.
Sprinkle the grated cheese over the top and then cover the top loosely with tin foil and bake in the oven for 10 to 15 minutes until the cheese is melted and bubbling.
Once cooked remove and garnish with the chopped parsley or basil.
Calories: 545kcal | Carbohydrates: 73.1g | Protein: 17.4g | Fat: 20.3g | Saturated Fat: 4.6g | Cholesterol: 12.2mg | Sodium: 141.4mg | Fiber: 3.9g | Sugar: 4.1g | Vitamin A: 900IU | Vitamin C: 13.2mg | Calcium: 160mg | Iron: 2mg