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
Allergens:
Milk
•Wheat
•Sulphites
The quantities provided above are averages only.
Total30 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)
30 grams
Green Pesto
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
Nutrition Values
Energy (kJ)2455 kJ
Energy (kcal)587 kcal
Fat19.7 g
of which saturates9.1 g
Carbohydrate80.5 g
of which sugars11.4 g
Dietary Fiber5 g
Protein23.5 g
Cholesterol0 mg
Salt4.17 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
Cooking Steps
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.
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