Ultimate Creamy Pesto Pasta and Caprese Bruschetta
with Asparagus and Balsamic Glaze
Looking for a taste of everyday luxury? This Ultimate Creamy Pesto Pasta and Caprese Bruschetta is our best ever version, with premium ingredients for an extra special twist on a classic vegetarian recipe.
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
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
100 grams
Asparagus
125 grams
Baby Plum Tomatoes
2 unit(s)
Garlic Clove
32 grams
Fresh Pesto
(Contains Milk)
10 grams
Vegetable Stock Paste
(Contains Celery)
150 grams
Creme Fraiche
(Contains Milk)
1 unit(s)
Ciabatta
(Contains Cereals containing gluten)
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
Nutritional information
Utensils
Instructions
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.
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Meanwhile, trim the asparagus and cut into thirds. When the pasta has 2 mins left, add the asparagus to the same pan for the remaining time.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, 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 and 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.
When the tomatoes have 5 mins left, remove from the oven.
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 cooked pasta and asparagus through the pesto sauce. Add a splash of water if it's a little too thick.
Lay the slices of mozzarella onto the garlic bread and top with the roasted tomatoes.
Drizzle over the balsamic glaze.
Share your ultimate creamy pesto pasta between your serving bowls.
Sprinkle over the grated hard Italian style cheese to finish.
Serve with your caprese bruschetta alongside.
Enjoy!
