Presto Pesto Pea Penne
with Spinach 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.
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
125 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
120 grams
Peas
40 grams
Baby Spinach
20 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Pesto
(Contains Milk)
Not included in your delivery
150 milliliter(s)
Water for the Sauce
½ tsp
Sugar
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with 1/2 tsp salt for the pasta.
b) Halve the baby plum tomatoes.
c) Peel and grate the garlic (or use a garlic press).
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.
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 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.
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) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.
c) 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.
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 parcel to finish.
Enjoy!
