• 400g Sainsbury's fresh egg fusilli pasta
  • 200g Sainsbury's soft white cheese
  • 2 tablespoons be good to yourself green pesto
  • 3 medium courgettes (about 320g), washed, trimmed and coarsely grated
  • ¼ x 28g pack mint, washed and roughly chopped
  • ¼ x 31g pack coriander, washed and roughly chopped
  • ¼ x 25g pack chives, washed and roughly chopped


  1. 1 Cook the pasta according to pack instructions, then drain, reserving 100ml of the cooking water.
  2. 2 Tip the cooked pasta into a large bowl along with the reserved cooking water. Add the soft white cheese and pesto and stir through, until the pasta is coated all over with the sauce.
  3. 3 Add the grated courgettes and combine thoroughly. Set aside for about 30 minutes to let cool to room temperature (no need to chill).
  4. 4 Just before serving, stir through herbs and season.

Nutritional Details

Each serving provides
  • Energy 1122kj 268kcal 13%
  • Fat 9.6g 14%
  • Saturates 4.5g 23%
  • Sugars 3.1g 3%
  • Salt 1.24g 21%

% of the Reference Intakes

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