An everyday dish for 2, ready in 20 minutes, around $0.86 a serving. People actually plan it with Popotam, and it's in season in October.
Fill the saucepan halfway with water and bring it to a boil over high heat. Add a pinch of salt.
Drop the 160 g of pasta into the boiling water and let it cook for the time on the package (usually 8 to 10 min).
In the skillet over medium heat, cook the 150 g of frozen peas for 5 min with a tablespoon of water to thaw them.
Tip the pasta into the colander to drain. Save a little cooking water (2-3 tbsp) before you toss the rest.
In a bowl, mix the drained pasta with the 40 g of pesto and a little cooking water to bring it together.
Stir the cooked peas into the pasta and mix well so everything is evenly coated.
Grate the 25 g of Parmesan right over the dish.
Taste and adjust the seasoning with salt if needed. Serve right away.
One serving has about 475 kcal. 56% comes from carbs, 16% from protein and 24% from fat.
| Energy | 475 kcal |
| Protein | 18.7 g |
| Carbs | 66.7 g |
| of which sugars | 5.5 g |
| Fat | 12.5 g |
| of which saturated fat | 3.8 g |
| Fiber | 7.7 g |
| Salt | 0.9 g |
Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.
About $0.86 a serving, adding up the average prices of the ingredients you need to buy.
Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.
2 days in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.
Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.
Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.
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