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Pesto and Courgette Pasta

Pesto and Courgette Pasta

with salad leaves
4.0(6)
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Calories
: 
632 kcal
Protein
: 
24.3g protein
Total
: 
30 minutes
Difficulty
: 
Easy
Allergens:
  • Wheat
  • Cereals containing gluten
  • Milk
  • Sulphites
  • Mustard
  • Soya
  • May contain traces of allergens
Serving amount

1 unit(s)

Onion

1 unit(s)

Courgette

2 unit(s)

Tomato

180 grams

Dried Rigatoni

(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)

100 grams

Greek Style Cheese

(Contains: Milk)

10 grams

Basil

1 sachet(s)

Green Pesto

(Contains: Milk)

40 grams

Salad Leaves

1 sachet(s)

Balsamic Vinegar

(Contains: Sulphites)

Not included in your delivery

to taste

Oil

to taste

Salt

to taste

Pepper

Energy (kJ)2645 kJ
Energy (kcal)632 kcal
Fat24.1 g
of which saturates9.6 g
Carbohydrate80.9 g
of which sugars13 g
Dietary Fiber5.6 g
Protein24.3 g
Salt4.3 g
Potassium661 mg
Calcium54.2 mg
Iron1 mg
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.
•Pot
•Colander
•Lid

Cooking steps

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, then quarter lengthways. Chop widthways into small pieces.
  • Cut the tomato into 2cm chunks.
  • Cook the pasta, covered, for 14-16 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
  • Meanwhile, heat a drizzle of oil in a pan over a medium heat.
  • Fry the onion for 2 mins. Add the courgette and 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.
  • In a salad 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 the plates.
  • Garnish the dish with the Greek style cheese and basil.
Meal right image

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