Ultimate Creamy Pesto Pasta
with Mozzarella, Roasted Baby Plum and Balsamic Glaze Bruschetta
- Cereals containing gluten
- Wheat
- Milk
- Barley
- Sulphites
- Egg
- Cereals containing gluten
- Rye
- May contain traces of allergens
Ingredients
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat)
100 grams
Asparagus
125 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove
32 grams
Fresh Pesto
(Contains: Milk)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
1 unit(s)
Ciabatta
(Contains: Cereals containing gluten, Wheat, Barley May contain traces of: Cereals containing gluten, Rye)
1 ball(s)
Mozzarella
(Contains: Milk)
12 milliliter(s)
Balsamic Glaze
(Contains: Sulphites)
20 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
Not included in your delivery
100 milliliter(s)
Water for the Sauce
1 tbsp
Olive Oil for the Garlic Bread
Nutrition Values
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins. Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
Meanwhile, trim the asparagus and cut into thirds.
When there is 2 mins left of pasta cooking time, add the asparagus to the pan for the remaining time.
Halve the tomatoes and pop them onto a piece of foil with a drizzle of oil, then season with salt and pepper.
Fold the foil, sealing on all sides to create a parcel. Pop onto one side of a large baking tray. When the oven is hot, roast on the bottom shelf until softened, 15-20 mins.
Meanwhile, peel and grate the garlic (or use a garlic press).
Heat a drizzle of oil in a large frying pan on medium-high heat. Once hot, add half the garlic, fry for 1 min.
Add the pesto, vegetable stock paste, creme fraiche and water for the sauce (see pantry for amount). Stir together, bring to the boil. Reduce the heat to medium-low and simmer the sauce until piping hot, 1-2 mins.
Season to taste with salt and pepper, then remove from the heat.
Halve the ciabatta and lay onto the other side of your baking tray, cut-side up. Spread over the remaining garlic and drizzle with the olive oil for the garlic bread (see pantry for amount).
Bake the garlic bread on the top shelf of your oven until golden, 5-6 mins.
While everything cooks, drain and slice the mozzarella into 1cm rounds.
When everything has finished cooking, stir the pasta and asparagus through the sauce. Add a splash of water if the sauce looks too thick.
Lay the slices of mozzarella onto the garlic bread and top with the roasted tomatoes.
Drizzle over the balsamic glaze.
Share your pasta between your serving bowls.
Sprinkle over the grated hard Italian-style cheese.
Serve with bruschetta alongside.
Enjoy!
