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Pesto Linguine with Greek-Style Cheese

Pesto Linguine with Greek-Style Cheese

Pesto Linguine with Greek-Style Cheese

with roasted mini Roma tomatoes & parsley

According to Italians, each variety of pasta goes with a certain kind of sauce. For instance, linguine, the thicker brother of spaghetti, goes perfectly with a light oil-based sauce.

Tags:

Veggie

Allergens:

Cashewnoten

•Melk (inclusief lactose)

•Tarwe

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total25 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

40 g

Green pesto

(Contains: Cashewnoten, Melk (inclusief lactose) May be present: Pinda's, Noten)

90 g

Linguine

(Contains: Tarwe May be present: Lupine, Ei, Mosterd, Soja)

½ piece

Onion

1 piece

Tomato

5 g

Fresh flat leaf parsley

(May be present: Selderij)

50 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

50 g

Mini Roma tomatoes

½ piece

Bell pepper

Not included in your delivery

½ tablespoon

Olive oil

½ tablespoon

Balsamic vinegar

¼ piece

Low sodium vegetable stock cube

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3339 kJ

Calories798 kcal

Fat42.9 g

Saturated Fat12.6 g

Carbohydrate75.9 g

Sugar13.3 g

Dietary Fiber9.7 g

Protein25.7 g

Salt1.9 g

Potassium219.8 mg

Calcium14 mg

Iron0.3 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

•Pan

•Oven Dish

Cooking Steps

Prepare

1

Preheat the oven to 200°C.
Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Cut the bell pepper into strips. Cut the onion and tomato into wedges, then transfer all three to an oven dish.
Add the mini Roma tomatoes, olive oil and balsamic vinegar. Season to taste with salt and pepper, then toss well to coat.

Bake the cheese

2

Place the Greek-style cheese on top of the vegetables, then bake in the oven for 20 minutes.
Finely chop the parsley in the meantime.

Boil the linguine

3

Boil the linguine for 12 - 14 minutes, then drain and transfer to the oven dish.
Add the pesto and mix well to combine.

Serve

4

Serve the linguine on deep plates.
Garnish with the parsley.

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