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.