This summery pasta recipe will leave you feeling full, but without that stodgy feeling that some cheese-filled pastas bring with it. It tastes best at room temperature or cold so it’s ideal for BBQs or picnics.

Preparation time: 10 minutes Cooking time: 15-20 minutes.

Ingredients (serves 4-5 people)

• 400-500 grams of fusilli pasta
• A large pot of boiling water
• 1 white onion chopped
• 4 leeks chopped
• Bunch of parsley chopped
• Bunch of basil chopped
• 1-2 fresh red or green chili pepper finely chopped
• 4-5 tbsp. of olive oil
• Salt and pepper to taste

Preparation

1. Bring a pot of water to the boil and insert the fusilli pasta. Boil for 10-12 minutes.
2. In the meantime, chop the onion, leek, chilies and parsley.
3. Heat the olive oil in a deep pan and fry the onion for a couple of minutes until golden.
4. Add the chilies and leeks, then fry gently for a further 5 minutes until tender.
5. Add the pesto mix to the pan and stir (I use a pre-made pesto but you can make your own if you prefer)
6. Once cooked, drain the pasta and add it to the pesto sauce pan and mix to coat the pasta in the sauce.
7. Turn the heat off and add the chopped parsley and basil leaves then mix. Add salt and pepper to taste.
8. Eat straight away hot or refrigerate for serving later. Before serving, pour some olive oil over the top and mix.  Garnish with parsley or Basil.