Effortless raspberry iced mousse
Use raspberries straight from the freezer for a mousse that will unfreeze your tastebuds
Herby pesto, bean & potato pasta
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 500g bag new potatoeshalved
- 400g pastashapes
- 225g green beanstrimmed and sliced
- 2 tbsp crème fraîche
For the pesto
- large bunch mixed herbs(use whatever you have, such as basil, chives, dill, mint, parsley, or rocket - about 25g in total)
- 3-4 tbsp olive oil
- 1 garlic clovecrushed
- zest 1 lemonplus a squeeze of juice
- 50g parmesan(or vegetarian alternative), grated, plus extra shaved, to serve
Nutrition: per serving
- kcal405
- fat12g
- saturates4g
- carbs66g
- sugars4g
- fibre4g
- protein14g
- salt0.21glow
Method
step 1
Bring a pan of salted water to the boil and cook the potatoes for 5 mins. Add the pasta and cook following pack instructions. Add the green beans 3 mins before the end.
step 2
Meanwhile, in a mini chopper or small food processor, blitz the pesto ingredients until roughly chopped.
step 3
When the pasta is cooked, drain and tip back into the pan. Toss through the pesto and crème fraîche and divide into bowls. Serve with shaved Parmesan on top.
