Creamy Pesto Pasta
with Peas, Spinach and Cheese
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 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.
Ingredients
1
Garlic Clove
180
Penne Pasta
(Contains Cereals containing gluten)
150
Creme Fraiche
(Contains Milk)
10
Vegetable Stock Paste
(Contains Celery)
120
Peas
100
Baby Spinach
50
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
Utensils
Instructions
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.
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) Once hot, add the garlic and stir-fry until fragrant, 30 secs.
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.
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 well.
c) Stir through the pesto and half the hard Italian style cheese.
a) Share your creamy pesto pasta between your bowls.
b) Finish with a sprinkling of the remaining cheese.
Enjoy!
