Black Doris pesto with courgette, cherry tomato fettuccine and Parmesan

Cook time: 20 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Fettuccine
Couple
350g
Family
500g
Black Doris pesto^^
Couple
1 pottle
Family
1 pottle
Baby kale
Couple
1 bag
Family
1 bag
Garlic
Couple
2 cloves
Family
3 cloves
Cherry tomatoes
Couple
All
Family
All
Courgette
Couple
1
Family
2
Parmesan
Couple
1 packet
Family
1 packet

This one is going to be quick.

The pesto is from a local supplier, Black Doris, located just down the road in Governor’s Bay.

^^There was a bit of confusion between us and Laura from Black Doris, the pesto contains cashews, not walnuts as per our label.

You’ll need a large pot for this recipe.

 

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).

 

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 a medium-low heat, add a good splash of olive oil. Cook the garlic for 30 seconds, then throw in the cherry tomatoes, courgette and a pinch of salt, cook for a minute.

Add the pesto and mix well.

Add the pasta and baby kale, again mix well so the kale wilts slightly, 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.