Herb pesto pasta, courgette, cherry tomato, spaghetti and parmesan

Cook time: 20 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Spaghetti
Couple
350g
Family
500g
Pesto
Couple
1 pottle
Family
1 pottle
Rocket
Couple
1 bag
Family
1 bag
Garlic
Couple
3 cloves
Family
5 cloves
Cherry tomatoes
Couple
1 punnet
Family
2 punnets
Courgettes
Couple
2
Family
3
Parmesan
Couple
1 packet
Family
1 packet

This one is going to be quick!

 

Instructions

1

Bring a large pot of salted water to boil and cook pasta, as per packet directions (stirring regularly for 12 to 13 minutes).

Remove a cup of pasta water before straining.

2

While the water is coming to a boil, mince the garlic.

Wash the cherry tomatoes and cut them in half.

Remove the top from the courgette, cut in half lengthwise, then very thinly slice.

3

Once the pasta is cooked, strain and toss in a little olive oil to prevent sticking.

Working quickly return the pot to medium-low heat, add a good splash of olive oil.

Cook the garlic for 30 seconds, then throw in the courgette and a pinch of salt, cook for a minute.

Add the cherry tomatoes and cook for another minute.

Add the pesto and some of the pasta water then mix well.

Add the pasta and rocket, again mix well so the rocket wilts slightly, then taste and add salt, if required.

4

Serve pasta sprinkled with Parmesan.

 



Join the movement

Select your plan and customise to your needs. Every Sunday we’ll deliver to your door your meal box containing fresh, local and responsibly sourced ingredients. Our resident chef Tom Riley creates the sauces, pastes, and spice mixes to take the hard work out of healthy and great tasting plant-based cooking.

Pause or cancel your plan at any time.