Our Creamy Pesto Pasta is a delicious veggie option that makes it easy to eat more veg in your diet and try something new!
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 conflict 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.
Penne Pasta(ContainsCereals containing gluten)
Sliced Spring Greens
Vegetable Stock Paste(ContainsCelery)
Grated Hard Italian Style Cheese(ContainsMilk, Egg)
Water for the Sauce
a) Fill and boil your kettle.
b) Peel and grate the garlic (or use a garl ic press).
c) Pour the boiling water into a large saucepan and add 1/2 tsp salt. Bring back to the boil on medium heat.
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.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) When hot, add the spring greens with a splash of water and season with salt and pepper. Stir-fry until softened, 4-5 mins.
a) Stir the garlic, creme fraiche and vegetable stock paste into the pan with the spring greens.
b) Add the water for the sauce (see ingredients for amount) and stir to combine.
c) Simmer, stirring occasionally, until the spring greens are tender and the sauce has reduced and thickened slightly, 4-5 mins.
a) Add the peas to the pan and add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.
b) Once the penne is cooked, add it to the sauce, and stir through the pesto and half the hard Italian style cheese.
a) Serve the pasta in bowls and finish with a sprinkling of the remaining cheese. Enjoy!