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Pomodoro Pasta

Pomodoro Pasta

with pesto drizzle 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
•Climate Conscious
Allergens:
Wheat
•Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

180 grams

Dried Linguine

(Contains Wheat May be present Mustard, Soya)

125 grams

Cherry Tomatoes

1 unit(s)

Onion

2 unit(s)

Garlic

1 pack(s)

Passata

1 unit(s)

Grated Italian Style Hard Cheese

(Contains Milk)

1 sachet(s)

Green Pesto

(Contains Milk)

110 grams

Creme Fraiche

(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 (kJ)2985 kJ
Energy (kcal)713 kcal
Fat28.9 g
of which saturates11.7 g
Carbohydrate89.5 g
of which sugars16.6 g
Dietary Fiber2.2 g
Protein19.3 g
Cholesterol0 mg
Salt1.48 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 prevent sticking.

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).
Simmer the Sauce
3
  • Place a large pan over medium-high heat with a drizzle of oil
  • Add the onion and season with salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
  • Add the garlic, tomatoes and another pinch of salt. Cook until the tomatoes are softened, 6-7 mins. 
  • Pour in the passata, creme fraiche and ½ tsp sugar (double for 4p).
  • Simmer until thickened, 4-5 mins.

TIP: Add a splash of water if the sauce becomes too thick.

Finish and Serve
4
  • Taste the sauce and season with salt, pepper and sugar.
  • Carefully toss the linguine through the sauce to coat and allow to warm through.
  • Divide your pomodoro pasta between deep plates or bowls.
  • Garnish with a sprinkling of cheese and a drizzle of pesto.
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