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Italian Recipes

Creamy Pesto Pasta

Creamy Pesto Pasta

Creamy Pesto Pasta

with Peas, Spinach and Cheese

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Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Pesto Pasta in just 20 minutes for a delicious and speedy meal.

Tags:

Rapid

•Veggie

Allergens:

Gluten

•Milk

•Celery

•Egg

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total20 minutes

Active 15 minutes

DifficultyMedium

Ingredients

serving amount

1

Garlic Clove**

180

Penne Pasta

(Contains: Gluten)

150

Sliced Spring Greens

150

Creme Fraiche

(Contains: Milk)

10

Vegetable Stock Paste

(Contains: Celery)

120

Peas

100

Baby Spinach

32

Fresh Pesto

(Contains: Milk)

40

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

150

Water for the Sauce

Nutritional information

Energy (kcal)815 kcal

Energy (kJ)3410 kJ

Fat42.7 g

of which saturates21.2 g

Carbohydrate77.6 g

of which sugars9.6 g

Protein26.6 g

Salt2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Garlic Press

•Medium Saucepan

•Kettle

•Colander

•Grill Pan

Instructions

Get Prepped

1

a) Fill and boil your kettle.
b) Peel and grate the garlic (or use a garlic press).
c) Pour the boiling water into a large saucepan and add 1/2 tsp salt. Bring back to the boil on medium heat.

Cook the Pasta

2

a) Add the penne to the boiling water and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Start the Sauce

3

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the garlic and stir-fry until fragrant, 30 secs.

Mix It Up

4

a) Stir the creme fraiche and vegetable stock paste into the garlic.
b) Add the water for the sauce (see ingredients for amount) and stir to combine.
c) Simmer, stirring occasionally, until the sauce has reduced and thickened slightly, 4-5 mins.

Hey Pesto

5

a) Add the peas to the sauce, then add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.
b) Once the penne is cooked, add to the sauce and stir to coat.
c) Stir through the pesto and half the hard Italian style cheese.

Serve

6

a) Serve the pasta in bowls and finish with a sprinkling of the remaining cheese. Enjoy!

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