Pesto pasta

Ingredients

• 100 g Whole wheat pasta
• 15 g Home made or bio pesto
• 10 g Cream, light
• 20 g Parmesan, reduced fat

Method

1. Blend the ingredients together. Cook the pasta to al dante firmness in the time recommended on the packet.
2. When there are only 5 minutes left in the cooking time, in a small saucepan, whisk together the pesto and cream.
3. It doesn't take much, just stir the pesto into the cream and bring to a boil, then cook for another 3 minutes until the flavours are well combined.
4. Finally, toss the cooked pasta in this sauce and remove it to a plate.
5. Grate the cheese on top and it's ready to eat!
6. At the end, you can add a little more freshly ground pepper and fresh basil if you like, but it's perfect anyway!
7. You don't need any extra salt because the pesto is salty enough on its own.