Summer tagliatelle with

Pasta with low-fat pesto and peas

Category: Main meal | Serves: 2 (not suitable for home freezing)

Prep time: 10 minutes | Cooking time: 10 minutes


115g (4oz) dried tagliatelle or other pasta

55g (2oz) fresh or frozen peas

25g (1oz) fresh basil leaves

20g (¾oz) parmesan cheese, finely grated

1 clove garlic, crushed

75g (3oz) fat-free fromage frais

1–2 tbsp reduced-salt stock


1. Cook pasta in boiling water (no need to add salt) for five minutes. Add the peas and continue cooking until the pasta is just tender. (These instructions are based on dried tagliatelle which usually cooks in 7-9 minutes - if you use a different pasta shape check the cooking time and if it's different, cook the pasta for a little more or less time before adding the peas.)

2. Meanwhile, put the fresh basil, cheese, garlic, fromage frais and stock in a small blender. Blitz to a rough paste, adding a little more stock if necessary.

3. Drain the pasta. Stir in the pesto and eat immediately.

Cook’s tip

If you don’t have a blender, finely chop the basil and beat everything together to a rough paste. The pesto will keep, covered, in the fridge for up to two days.

Summer tagliatelle with 'pesto' 

Reader-tested recipe

This recipe has been tried and tested by members of our Patient Information Panel.

I like pesto so it was nice to have one without all the oil

Heart Matters reader Louise Gillard said:

"All my family enjoyed this. I like pesto, but usually it is very oily, so it was nice to have one without all the oil. The garlic was quite strong, which we liked, but use less if you're not a garlic lover."

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Nutritional information

Pasta with low-fat pesto and peas