Fridge Friend Recipes
Pesto Egg Pasta Salad recipe
A chilled pasta salad with soft eggs, jarred peas and herby pesto for a bright, satisfying bowl. It makes an excellent lunch and travels well for picnics or workdays.
25 min · Easy · Italian Jump to method
Ingredients
- 250g Pasta
- 3 Eggs
- 3 tbsp Pesto
- 120g Jarred peas
- 30g Cheese
- to taste Salt
- to taste Black pepper
| Nutrition | Per serving |
|---|---|
| Calories | 420 kcal |
| Protein | 18 g |
| Carbohydrates | 49 g |
| Fat | 16 g |
| Saturated fat | 4.8 g |
| Fibre | 4.3 g |
| Sugar | 2.5 g |
| Sodium | 420 mg |
Why this works
A moderately energy-dense pasta salad with a good protein contribution from eggs and cheese, but it is also fairly high in refined carbohydrate and salt depending on the pesto and seasoning used.
Protein from eggs and cheese. Provides a useful amount of complete protein, plus nutrients such as vitamin B12 and selenium from the eggs.
Some fibre and micronutrients from peas. Jarred peas contribute fibre, folate and vitamin C, though the amount is modest at this portion size.
Salt can add up quickly. Pesto, cheese and added salt may push the sodium content up, so this dish may be less suitable for those watching blood pressure.
Method
- Boil the eggs for 8 to 10 minutes, then cool, peel and halve them.
- Cook the pasta until tender, then drain and rinse under cold water.
- Mix the pasta with pesto and the jarred peas.
- Fold in the eggs and scatter over the cheese.
- Serve cold or at room temperature.
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