Prep 10 mins | Cook 20 mins | Kcal 501 | Fat(g) 17 | Carbs(g) 67 | Protein(g) 19

 

Serves 4

11 oz. (320g) whole wheat
pasta
13 oz. (360g) roasted peppers,
drained, sliced
6 tbsp. basil pesto
1 mozzarella ball, chopped
(125g)
4 oz. (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

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