Fettuccine, Peas and Pesto for One

Whether you use fresh or frozen peas, this quick and easy fettuccine dish is a sure winner for dinner.

Serves: One
Time: 25 minutes


  • 60g pine nuts
  • fresh fettuccine for two
  • 225g shelled peas, fresh or frozen
  • 4 tablespoons olive oil
  • 1 crushed clove of garlic 
  • 8-10 fresh basil leaves torn to shreds
  • salt
  • freshly ground black pepper

Scatter the pine nuts on a baking sheet and cook under a preheated hot grill until lightly browned and fragrant. Cook the pasta, uncovered, in boiling salted water, until tender. Put the peas and oil in a small pan, add the garlic and the basil, season with a little salt and pepper, and cook over a gentle heat for 10 minutes, or seven if using frozen. Drain the pasta and toss in a large bowl with the hot peas and their olive oil, and the toasted pumpkin seeds.


Paleo Pesto

Show off your culinary skills and create your own Paleo Pesto

Basil Pesto Chicken

Delicious and easy to make, this Basil Pesto Chicken is an absolute winner.

Healthy Carbonara

Fettuccine carbonara conjures up images of cream-laden pasta garnished with fatty bacon. But