Baked Feta and Baby Plum Tomato Fusilli
with Pumpkin Seeds and Pesto Dressing
Vibrant, colourful and full of flavour, this vegetarian favourite is one you'll be coming back to time and time again.
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.
Ingredients
3 unit(s)
Garlic Clove
250 grams
Baby Plum Tomatoes
1 pinch
Chilli Flakes
100 grams
Feta Cheese
(Contains Milk)
1 sachet(s)
Dried Basil
220 grams
Fresh Wholewheat Fusilli
(Contains Cereals containing gluten)
32 grams
Fresh Pesto
(Contains Milk)
50 grams
Baby Leaf Mix
15 grams
Pumpkin Seeds
Not included in your delivery
3 tbsp
Olive Oil
50 milliliter(s)
Reserved Pasta Water
Nutritional information
Utensils
Instructions
Preheat your oven to 220°C/200°C fan/gas mark 7.
Peel the garlic.
In a medium ovenproof dish, place the baby plum tomatoes, garlic cloves, chilli flakes and a third of the olive oil (see pantry).
Stir to coat and season with salt and pepper.
Place the feta cheese in the centre of the tomato mixture, then sprinkle with the dried basil and drizzle with another third of the olive oil (see pantry).
Bake on the middle shelf of your oven until the tomatoes are bursting and the feta is turning golden, 25 mins.
Boil a full kettle.
When the tomatoes have 5 mins left in the oven, add the boiled water to a medium saucepan with 1/2 tsp of salt and bring back to the boil, then add the wholewheat fusilli and cook until tender, 2-3 mins.
Reserve some of the pasta water (see pantry) before draining the fusilli into a colander. Return to the pan and toss in a splash of oil to prevent sticking.
Once cooked, remove the dish from the oven and crush the roasted garlic cloves with the back of a fork.
Add the cooked fusilli to the dish, along with the reserved pasta water. Mix with the tomatoes and feta until creamy.
In a small bowl, stir the remaining olive oil (see pantry) into the fresh pesto to make the pesto dressing.
Spoon the baked feta and tomato fusilli into your bowls and serve with the baby leaf mix alongside.
Drizzle the pesto dressing over the salad and pasta, then sprinkle with pumpkin seeds to finish.
