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| 350 Gramm | Spaghetti |
| 2 Esslöffel | Olive oil; plus extra, to |
| | Serve |
| 1 gross | yellow pepper |
| 1 | cloves garlic |
| 1 | chilli red |
| 150 Gramm | Peas |
| 175 Gramm | Chestnut mushrooms |
| 250 Gramm | Cherry tomatoes |
| 3 Esslöffel | Red pesto sauce |
| | salt |
| | pepper |
| 1 klein | Block Parmesan; to serve |
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1 Cook the spaghetti in a large pan of boiling water according to the packet instructions. Meanwhile, heat the olive oil in a frying pan. Seed and slice the pepper, add to the pan and cook for two minutes.
2 Slice the garlic and chilli and add to the pan. Quarter the mushrooms and add to the pan with the peas. Stir fry for a couple of minutes.
3 Halve the cherry tomatoes. Remove the mushroom pan from the heat and stir in the cherry tomatoes. Drain the spaghetti and return to the pan. Season to taste and stir in the pesto sauce and tomato mixture.
4 Twirl the pasta round a long-pronged serving fork and divide between four serving bowls. Using a swivel-style vegetable peeler, shave over some Parmesan and serve.
Per serving: 436 Calories (kcal); 9g Total Fat; (17% calories from fat); 14g Protein; 76g Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 5 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
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