Creamy Veg Pesto Pasta
with Leek, Peas and Chives
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
2 unit(s)
Garlic Clove
1 unit(s)
Leek
1 bunch(es)
Chives
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
120 grams
Peas
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Pesto
(Contains Milk)
Not included in your delivery
½ tsp
Sugar
150 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7.
b) Bring a large saucepan of water to the boil with 0.5 tsp salt for the pasta.
a) Peel and grate the garlic (or use a garlic press).
b) Trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
c) Finely chop the chives (use scissors if easier)
a) Meanwhile, add the rigatoni to the boiling water and bring back to the boil.
b) Cook until tender, 12 mins.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally. Next add the garlic and stir-fry, 1 min more.
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 reduce to medium-high. Taste and add salt and pepper if needed.
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.
c) Add a splash of water if you feel it needs it.
a) When everything's piping hot, spoon the creamy veg pasta into your bowls and drizzle over the fresh pesto.
b) Sprinkle over the chives to finish.
Enjoy!
