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Basil Pesto Pasta (GFO)

PLEASE MAKE SURE YOU WASH THE FRESH FRUIT, VEGETABLES AND HERBS BEFORE YOU START.

COOKING TIME
25 Mins

DIFFICULTY

INGREDIENTS 2p 4p
Whole durum wheat pasta 120 gr 240 gr
Basil 1/2 bunch 1 bunch
Cashews 55 gr 110 gr
Garlic 2 cloves 4 cloves
Onion 1 2
Capsicum 1 2
Broccoli 180 gr 360 gr
Cherry tomatoes 10 20
Lemon 1 2
*Olive Oil 1 tbsp 2 tbsp

* PRODUCTS ARE PANTRY ITEMS AND ARE NOT INCLUDED IN THE BOX NEITHER ARE SALT AND PEPPER

  Nutrition per 100 Grams

  Energy 904Kj
  Protein 8.4g
  Fat, Total 6.2g
  –  Saturated 1g
  Carbohydrates 28g
  – Sugars 1.5g
  Sodium 43g
  Allergens Cashew, Whet

TOOLS: Frying pan, saucepan, blender/nutribullet spatula/wooden spoon

METHOD

1

BLEND
Peel garlic and pick basil leaves (set a few leaves aside for garnishing) ● combine in blender: garlic, basil leaves, cashews, juice of ½(1) a lemon, 1(2) cup(s) of water plus salt and pepper ● blend to a creamy paste

2

PREP & COOK
Cut broccoli into small florets ● boil salted water, add pasta and cook for 4 minutes ● add florets and cook for 4 minutes ● remove from heat ● before draining reserve 1 cup of cooking liquid and set aside ● drain pasta and broccoli

3

PREP
Finely dice onion, cut capsicum into 1.5cm cubes and halve the tomatoes ● heat 1(2) tbsp oil in fry pan on medium heat ● cook onion for 2 minutes ● add capsicum, cook for 2 minutes ● add tomatoes, cook for 1 more minute

4

COMBINE
Add pasta and cream sauce into the fry pan ● top with ½ (1) cup of reserved boiling water ● stir gently to coat pasta in the sauce ● taste and add salt and pepper if needed

5

FINISH
Slice remaining lemon in wedges and add some more water to the sauce when it gets too thick ● serve in bowls and garnish with basil leaves and a lemon wedge

Attention customers with food allergies. Our products may contain traces of allergens, such as wheat, soybeans, tree nuts, peanuts, or wheat.