Pesto and Courgette Pasta
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Pesto and Courgette Pasta

Pesto and Courgette Pasta

with salad 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.

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)

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

to taste

Water

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Nutrition Values

Energy (kJ)2653 kJ
Energy (kcal)634 kcal
Fat24.9 g
of which saturates10.4 g
Carbohydrate77.1 g
of which sugars12.2 g
Dietary Fiber0 g
Protein24.5 g
Cholesterol0 mg
Salt1.62 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

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.