Penne in Pesto Rosso Sauce
with roasted vegetables & Grana Padano
Pesto rosso originates from Sicily, Italy, and can also be called "pesto alla siciliana".
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
90 g
Wholegrain penne
(Contains: Gluten, Tarwe May be present: Lupine, Ei, Mosterd, Soja)
½ piece
Garlic
½ piece
Red onion
½ piece
Courgette
½ piece
Carrot
1 piece
Tomato
½ pack
Chopped tomatoes with basil
5 g
Fresh basil
½ sachet(s)
Sicilian-style herb mix
40 g
Pesto rosso
(Contains: Melk (inclusief lactose), Cashewnoten May be present: Pinda's, Noten)
20 g
Grana Padano flakes DOP
(Contains: Melk (inclusief lactose), Ei)
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
Utensils
Cooking Steps
- 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.
- 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.
- 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).
- 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.
