Pesto and Courgette Pasta
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Pesto and Courgette Pasta

Pesto and Courgette Pasta

with Greek style cheese and wilted leaves

There's nothing better than a heaping bowl of pasta packed with plenty of flavour, and that's exactly what this pesto and courgette rigatoni brings to the table. You definitely aren't going to miss the meat in this delicious veggie dish.

Tags:
Quick
Family Friendly
Veggie
Discovery
Allergens:
Milk
Wheat
Sulphites
Total Time30 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

100 grams

Greek Style Cheese

(Contains Milk)

1 unit(s)

Onion

1 unit(s)

Courgette

2 unit(s)

Tomato

180 grams

Dried Rigatoni

(Contains Wheat May be present Soya, Mustard)

1 sachet(s)

Green Pesto

(Contains Milk)

40 grams

Salad Leaves

1 sachet(s)

Balsamic Vinegar

(Contains Sulphites)

5 grams

Parsley

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

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Nutrition Values

Energy (kJ)2689 kJ
Energy (kcal)643 kcal
Fat25 g
of which saturates10.5 g
Carbohydrate81.1 g
of which sugars12.9 g
Dietary Fiber0 g
Protein24.9 g
Cholesterol0 mg
Salt1.89 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

Pot
Colander
Lid

Instructions

Cook the Pasta
1
  • Boil a pot of salted water for the pasta.
  • Halve, peel and chop the onion into small pieces.
  • Trim the courgette and slice into 1cm thick rounds.
  • Cut the tomato into 2cm chunks.
  • Cook the pasta, covered, for 12 mins. Then drain and let it steam without the lid.

TIP: If you're in a hurry you can boil the water in your kettle.

Fry the Veg
2
  • Heat a pan on high heat (no oil). When hot, add the courgette and cook until charred, 6-8 mins total. Transfer the courgette to a bowl.
  • Return the pan to a medium heat with a drizzle of oil.
  • Fry the onion for 2 mins.
  • Add tomato and fry for 5-6 mins. Season with salt and pepper.
  • Cut the Greek style cheese into ½ cm cubes and tear the basil leaves into small pieces.
Stir in the Sauce
3
  • Add the pasta and the pesto to the pan and heat for 1 min. 
  • Carefully toss the courgettes into the pasta.
  • In a large bowl, mix together the balsamic vinegar and 1 tbsp oil (double for 4p).
  • Season with salt and pepper.
  • Toss the salad leaves in the dressing.
Garnish and Serve
4
  • Divide the salad leaves and pasta between your plates.
  • Garnish the dish with the Greek style cheese and basil.
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