• 175g frozen peas
  • 350g fusilli pasta
  • 360g cherry tomatoes
  • 1 tsp olive oil
  • 2 tbsp extra virgin olive oil
  • 1 clove garlic, finely sliced
  • 1 ball mozzarella, roughly torn
  • 1 lemon, zested
  • 7g basil, roughly torn


  1. 1

    Cook the peas for 3-4 minutes. Remove with a slotted spoon and set aside. Add the pasta to the water and cook for 10-12 minutes. 

  2. 2

    Meanwhile, place the tomatoes on a baking tray and drizzle with the olive oil. Grill for 6-8 minutes, or until the tomatoes are just starting to soften.

  3. 3

    Gently heat the extra virgin olive oil in a large pan and add the garlic. Cook the garlic for a minute or two, without colouring. When the pasta is ready, drain and add to the pan. 

  4. 4

    Roughly crush the peas with the back of a fork and add these to the pan with the grilled tomatoes. Add the mozzarella, lemon zest and basil and toss everything well to combine. Season and serve.

Nutritional Details

Each serving provides
  • Energy 2081kj 497kcal 25%
  • Fat 14.3g 20%
  • Saturates 5.7g 29%
  • Sugars 8.2g 9%
  • Salt 0.27g 5%

% of the Reference Intakes

Typical values per 100g: Energy 578kj/138kcal

Each serving provides

68.9g carbohydrate 5.9g fibre 20.0g protein

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