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🍝 Fusilli with Tomatoes, Sugar Snap Peas, and Pesto

590 kcal · 30 min · 4 servings

Fusilli with Tomatoes, Sugar Snap Peas, and Pesto Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 5 liters of water and add salt. Place the pot on the stove and bring the water to a boil.
  2. 2. Wash the tomatoes thoroughly under running water. Cut the washed tomatoes into wedges.
  3. 3. Rinse the sugar snap peas. Cut them diagonally in half.
  4. 4. Clean the parsley under running water. Pat it dry with a kitchen towel. Pick the thick stems off the leaves.
  5. 5. Peel the garlic. Slice the garlic cloves thinly.
  6. 6. Add the fusilli to the boiling salted water. Cook the pasta for about 10 minutes until al dente (firm to the bite).
  7. 7. After about 5 minutes, add the sugar snap peas to the pot with the pasta. Cook them together with the pasta until done.
  8. 8. Drain the pasta and sugar snap peas in a colander. Let the water drip off.
  9. 9. Put the parsley, garlic, and olive oil into a tall container (e.g., a mixing jug).
  10. 10. Blend the ingredients until smooth. Blending means crushing the ingredients into a fine puree.
  11. 11. Season the pesto with salt and pepper to taste.
  12. 12. Return the drained pasta and sugar snap peas to the pot. Add the tomato wedges and the pesto. Mix everything well.
  13. 13. Plate the pasta. Sprinkle freshly grated Parmesan cheese over it. Enjoy your meal!

Nutrition per serving