Prep 10 mins | Cook 20 mins | Kcal 501 | Fat(g) 17 | Carbs(g) 67 | Protein(g) 19
Serves 4
320g whole wheat pasta
360g roasted peppers,
drained, sliced
6 tbsp. basil pesto
1 mozzarella ball, chopped
(125g)
120g rocket
salt & pepper
What you need to do
1. Cook the pasta according to the instructions on the packaging. Once cooked, drain and rinse under cold running water until cooled.
2. In a large bowl, toss the pasta and the remaining ingredients together until combined. Season to taste with salt and pepper and serve immediately.
Alternatively, place in a sealed container and refrigerate for up to 3 days
