Fusilli in Pesto Rosso Sauce
with roasted vegetables & Grana Padano4.0(904)
Calories
:Â
887 kcalProtein
:Â
26.6g proteinTotal
:Â
25 minutesDifficulty
:Â
MediumVeggie
Family
Allergens:
- Melk (inclusief lactose)
- Cashewnoten
- Ei
- Gluten
- Tarwe
- Selderij
- May contain traces of allergens
- Pinda's
- Noten
- Ei
- Mosterd
- Soja
Pesto rosso originates from Sicily, Italy, and can also be called "pesto alla siciliana".
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
½ piece
Red onion
½ piece
Courgette
½ piece
Carrot
½ sachet(s)
Sicilian-style herb mix
½ piece
Garlic
5 g
Fresh basil
(May be present: Selderij)
½ pack
Chopped tomatoes with basil
40 g
Pesto rosso
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
20 g
Grana Padano flakes DOP
(Contains: Ei, Melk (inclusief lactose))
90 g
Wholewheat fusilli
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
1 piece
Tomato
Not included in your delivery
¾ tablespoon
Olive oil
¼ piece
Low sodium vegetable stock cube
1 teaspoon
Sugar
1 teaspoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3712 kJ
Calories887 kcal
Fat42.2 g
Saturated Fat8 g
Carbohydrate93.7 g
Sugar31.4 g
Dietary Fiber20.9 g
Protein26.6 g
Salt3.5 g
Potassium594.5 mg
Calcium74.5 mg
Iron1.3 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
•Bowl
•Pan
•Baking Sheet with Baking Paper
•Tall-Sided Pan
Cooking Steps
1
- Preheat the oven to 220°C.
- Boil plenty of salted water in a pot or saucepan for the pasta.
- Slice the onion into half rings. Cut the carrot and courgette into crescents.
- Transfer all three to a bowl, along with the Sicilian-style herbs. Drizzle with olive oil and season with salt and pepper, then toss well to coat.
2
- Transfer the vegetables to a parchment-lined baking sheet and roast in the oven for 12 - 15 minutes.
- Boil the pasta for 10 - 12 minutes.
- Reserve some of the pasta water, then drain and set aside.
3
- Crush or mince the garlic and dice the tomato.
- Heat a light drizzle of olive oil in a frying pan over medium-high heat. Fry the garlic for 1 minute.
- Add the fresh tomatoes and the chopped tomatoes from the pack, along with 30ml pasta water per person.
- Add the balsamic vinegar and the sugar, then crumble in the stock cube (see pantry for amount).
4
- Mix well to combine, then lower the heat and allow to reduce for 5 - 6 minutes.
- Meanwhile, chop the basil into ribbons.
- Stir the pesto rosso, roasted vegetables and pasta into the sauce.
- Serve the pasta on plates. Garnish with the Grana Padano and the basil.
