Creamy Pesto Pasta
with Peas, Spinach and Cheese
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
180 grams
Penne Pasta
(Contains Cereals containing gluten)
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
120 grams
Peas
100 grams
Baby Spinach
32 grams
Fresh Pesto
(Contains Milk)
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
Nutritional information
Instructions
a) Fill and boil your kettle.
b) Peel and grate the garlic (or use a garlic press).
c) Pour the boiled water into a large saucepan on high heat for the pasta.
a) Add the penne and 0.5 tsp salt to the pan of water and bring back to the boil. Cook until tender, 12 mins.
b) Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
b) Once hot, add the garlic and stir-fry until fragrant, 30 secs.
a) Stir the creme fraiche and veg stock paste into the garlic.
b) Add the water for the sauce (see pantry for amount) and stir to combine.
c) Simmer, stirring occasionally, until the sauce has reduced and thickened slightly, 4-5 mins.
a) Add the peas to the sauce, then add the baby spinach a handful at a time until wilted and piping hot, 1-2 mins.
b) Once the penne is cooked, add to the creamy sauce and stir to coat well.
c) Stir through the pesto and half the hard Italian style cheese.
a) When ready, share your creamy pesto pasta between your bowls.
b) Finish by sprinkling on the remaining cheese.
Enjoy!
