Creamy Pesto Pasta
with Serrano Shards
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
180 grams
Penne Pasta
(Contains Cereals containing gluten)
80 grams
Green Beans
4 slice(s)
Serrano Ham
75 grams
Creme Fraiche
(Contains Milk)
10 grams
Chicken Stock Paste
32 grams
Fresh Pesto
(Contains Milk)
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
50 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Preheat your oven to 200°C. Bring a large saucepan of water to the boil with 0.5 tsp salt for the penne. Trim the green beans, then cut into thirds.
When boiling, add the penne to the water and bring back to the boil. Cook until tender, 12 mins. When the pasta has 5 mins left, add the green beans and cook until tender, 3-5 mins. Once cooked, drain in a colander and pop back in the pan.
When the oven is hot, pop the Serrano ham onto a baking tray and cook on the top shelf of your oven until crisp and golden, 5-7 mins.
Pop the pasta pan back onto medium-high heat. Stir in the creme fraiche, chicken stock paste and water for the pasta (see ingredients for amount). Simmer until piping hot, 1-2 mins.
Stir in the pesto and half the cheese until combined, remove from the heat. Add a splash of water if its too dry.
Share the creamy pesto pasta between your bowls. Top with shards of crispy serrano and the remaining cheese. Enjoy!
