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Pesto and Courgette Pasta

Pesto and Courgette Pasta

with salad 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 (kJ)2653 kJ
Energy (kcal)634 kcal
Fat24.91 g
of which saturates10.38 g
Carbohydrate77.06 g
of which sugars12.19 g
Dietary Fiber0 g
Protein24.53 g
Cholesterol0 mg
Salt0 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
Instructions
Instructionsarrow up iconarrow up icon
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.

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