1 portion of fusilli pasta
2 tablespoons of green pesto sauce
A pinch of salt
500 ml water
1. Boil pasta in boiling water sprinkled with a little salt until al dente, drain.
2. Wash carrots, cut into small pieces. Wash the champignons, thinly slice.
3. Heat olive oil over medium heat, saute carrots and champignons until half cooked, sprinkle with salt.
4. Add pesto sauce, stir for a few minutes.
5. Add pasta, mix thoroughly, if necessary, add a pinch of salt.
6. Turn off the heat, serve.