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Pomodoro Pasta

Pomodoro Pasta

with pesto drizzle and Italian cheese

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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:Chef's Choice•Quick•Family Friendly•Veggie•Eat Me First
Allergens:Wheat•Milk
Total Time20 minutes
Cooking Time25 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

180 g

Dried Linguine

(ContainsWheatMay be presentEgg, Mustard, Soya, Lupin)

125 g

Cherry Tomatoes

1 piece

Onion

2 piece

Garlic

1 pack

Passata

25 g

Grated Italian Style Hard Cheese

(ContainsMilk)

1 sachet

Green Pesto

(ContainsMilk)

125 g

Cream

(ContainsMilk)

Not included in your delivery

to taste

Water

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Sugar

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kcal)831 kcal
Energy (kJ)3479 kJ
Fat39.69 g
of which saturates18.87 g
Carbohydrate83.22 g
of which sugars14.25 g
Dietary Fiber1.37 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.
Utensils
Utensilsarrow down iconarrow down icon
•Grater
•Colander
Instructionsdownload icondownload iconPDF
Instructionsarrow up iconarrow up icon
download icondownload icon
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. 
  • 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.

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 tomatoes.
  • Loosen the pesto by mixing it with 1 tbsp oil (double for 4p).
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.
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.