Pesto fettuccine with peas & cherry tomatoes
553 kcal per person
22g Protein
69g Carbs
21g Fat
13g Fiber
Ingredients
- ½ onion
- 6 cherry tomatoes
- ½ tablespoon olive oil (8 ml)
- 6 ounces garden peas (frozen) (168 g)
- 1 teaspoon Italian seasoning (2 g)
- 2 ounces fettuccine (56 g)
- 1 tablespoon pesto (15 g)
- 1 ounce feta cheese, crumbled (28 g)
Preparing this recipe
- Chop the onion and halve the cherry tomatoes.
- Heat the oil in a wok or large skillet. Sauté the onion for 3 minutes. Add the tomatoes, peas, and Italian seasoning, and cook for another 4 minutes.
- Meanwhile, cook the fettuccine according to the package directions.
- Drain the pasta and add it to the pan along with the pesto. Toss well to combine.
- Serve in a deep bowl and crumble the white cheese over the top. Season with salt and pepper to taste.
Tip van FitChef
1. Reserve a little pasta water before draining to loosen the pesto if needed.
2. Swap the peas for edamame for a similar texture and flavor twist.
