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Presto Pesto Pea Penne
Presto Pesto Pea Penne

Presto Pesto Pea Penne

with Rocket and Roasted Tomatoes

Hey presto! This speedy Presto Pesto Pea Penne is ready in under 25 minutes. Peas, roasted tomatoes and green veg make for an elevated vegetarian version of classic pesto pasta.

Tags:
Family Friendly
Veggie
Allergens:
Gluten
Milk
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 20 minutes
DifficultyEasy

Ingredients

serving amount

125 grams

Baby Plum Tomatoes

2 unit(s)

Garlic Clove**

180 grams

Rigatoni Pasta

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche**

120 grams

Peas**

20 grams

Grated Hard Italian Style Cheese**

32 grams

Pesto

20 grams

Wild Rocket**

Not included in your delivery

½ tsp

Sugar

150 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3096 kJ
Energy (kcal)740 kcal
Fat36.1 g
of which saturates18.3 g
Carbohydrate81 g
of which sugars12.2 g
Dietary Fiber7.5 g
Protein23 g
Salt1.9 g
Potassium32.6 mg
Calcium21.6 mg
Iron0.1 mg
Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

Chopping Board
Grater
Medium Saucepan
Knife
Baking Tray
Aluminum Foil
Pan
Spoon
Colander
Small Bowl

Instructions

1

a) Preheat your oven to 200°C/180°C fan/gas mark 6. Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.

b) Halve the baby plum tomatoes.

c) Peel and grate the garlic (or use a garlic press).

2

a) Pop the tomatoes onto a piece of foil.

b) Drizzle over some olive oil. Season with salt, pepper and the sugar (see pantry for amount).

c) Fold the foil, sealing on all sides to create a parcel, then place onto a small baking tray.

d) When the oven is hot, roast the tomato parcel on the top shelf until softened, 12-15 mins.

3

a) Meanwhile, add the rigatoni to the boiling water and bring back to the boil.

b) Cook until tender, 12 mins.

4

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the garlic and stir-fry for 1 min.

c) Stir in the water for the sauce (see pantry for amount) and veg stock paste. Bring to the boil, then simmer until slightly reduced, 1-2 mins.

d) Once reduced, stir in the creme fraiche, bring back to the boil, then remove from the heat. Taste and add salt and pepper if needed.

5

a) Once cooked, drain the pasta in a colander, then add to the pan of creamy sauce along with the peas and heat through for 1-2 mins.

b) Stir through the cheese, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

6

a) When everything's piping hot, spoon the creamy veg pasta into your bowls and drizzle over the fresh pesto.

b) Carefully remove your roasted tomatoes from the foil and serve them on top.

c) Spoon over the tomato juices from the parce. Top with the rocket and drizzle over a little oil to finish.

Enjoy!

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