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Pesto and Courgette Pasta

Pesto and Courgette Pasta

with Greek style cheese and wilted leaves

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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
Allergens:Milk•Wheat•Sulphites
Total Time30 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

100 g

Greek Style Cheese

(ContainsMilk)

1 piece

Onion

1 piece

Courgette

2 piece

Tomato

180 g

Dried Rigatoni

(ContainsWheatMay be presentSoya, Mustard)

10 g

Basil

1 sachet

Green Pesto

(ContainsMilk)

40 g

Salad Leaves

1 sachet

Balsamic Vinegar

(ContainsSulphites)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

to taste

Water

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)634 kcal
Energy (kJ)2653 kJ
Fat24.91 g
of which saturates10.38 g
Carbohydrate77.06 g
of which sugars12.19 g
Dietary Fiber0 g
Protein24.53 g
Cholesterol0 mg
Salt1.72 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.
Utensils
Utensilsarrow down iconarrow down icon
•Pot
•Colander
•Lid
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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.

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.
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.
4
  • Divide the salad leaves and pasta between your plates.
  • Garnish the dish with the Greek style cheese and basil.