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Pesto Pomodoro Pasta

Pesto Pomodoro Pasta

with cherry tomatoes and Italian cheese

Cherry tomatoes form the base of the creamy pomodoro sauce coating the linguine in this Italian-inspired dish. Continuing the Mediterranean theme are gorgeous green pesto and grated Italian style cheese.

Tags:
Quick
•Family Friendly
•Veggie
Allergens:
Wheat
•Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

(Contains Wheat May be present Egg, Mustard, Soya, Lupin)

125 grams

Cherry Tomatoes

1 unit(s)

Onion

2 unit(s)

Garlic

1 pack(s)

Passata

25 grams

Grated Italian Style Hard Cheese

(Contains Milk)

1 sachet(s)

Green Pesto

(Contains Milk)

125 grams

Cream

(Contains Milk)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

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Nutrition Values

Energy (kcal)832 kcal
Energy (kJ)3481 kJ
Fat39.9 g
of which saturates19 g
Carbohydrate83.2 g
of which sugars14.2 g
Dietary Fiber1.4 g
Protein20.9 g
Cholesterol0 mg
Salt1.37 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

•Grater
•Colander

Instructions

Make the Pasta
1
  • Boil a large pot of salted water for the linguine
  • When boiling, add the linguine then bring back to the boil. Cook until softened, 12 mins. 
  • Once cooked, drain in a colander and pop back in the pot (off the heat). 
  • Drizzle with oil and stir through to stop it sticking together.

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • While the linguine cooks, halve, peel and chop the onion into small pieces. 
  • Peel and grate the garlic (or use a garlic press).
  • Halve the cherry tomatoes.
  • Loosen the pesto by mixing it with 1 tbsp oil (double for 4p).
Start the Sauce
3
  • Place a large pan over medium-high heat with a drizzle of oil
  • Add the onion to the pan with a pinch of salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
  • Add the garlic, tomatoes and another pinch of salt. Fry for another 6-7 mins, until tomatoes are softened. 
  • Pour in the passata and half the cream (double for 4p).
  • Leave to simmer for 4-5 mins, until thickened then season to taste with salt, pepper and sugar.
Finish and Serve
4
  • Toss the linguine through the tomato sauce.
  • Divide your pomodoro pasta between deep plates or bowls.
  • Garnish with a sprinkling of cheese and a drizzle of pesto.
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