Pasta Pesto with Parmigiano Reggiano & Courgette
with parsley, basil & tomato
Conchiglie is prized for its shape - these pasta shells perfectly envelop sauces, delivering flavour with every bite!
Tags:
Veggie
Allergens:
Gluten
•Tarwe
•Cashewnoten
•Melk (inclusief lactose)
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
½ piece
Onion
1 piece
Garlic
Conchiglie
5 g
Fresh flat leaf parsley & basil
40 g
Green pesto
⅔ piece
Courgette
10 g
Parmigiano Reggiano DOP
1 piece
Tomato
½ sachet(s)
Italian seasoning
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ tablespoon
Red wine vinegar
¼ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3460 kJ
Calories827 kcal
Fat46.8 g
Saturated Fat8.3 g
Carbohydrate78.4 g
Sugar12 g
Dietary Fiber10.5 g
Protein21.6 g
Salt1 g
Potassium551.5 mg
Calcium68 mg
Iron1.6 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 with Lid
•Bowl
•Tall-Sided Pan
Cooking Steps
1
- Boil plenty of water in a pot or saucepan for the conchiglie.
- Chop the onion and crush or mince the garlic.
- Boil the conchiglie for 11 - 13 minutes, covered, then drain and set aside.
- Finely chop the fresh herbs.
2
- In a bowl, combine the pesto with the red wine vinegar, extra virgin olive oil and half of the fresh herbs.
- Season to taste with plenty of salt and pepper.
- Thinly slice the courgette. Dice the tomato.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
3
- Heat the olive oil in a frying pan over medium-high heat. Fry the garlic and onion for 2 - 3 minutes.
- Add the courgette, tomato and Italian seasoning and fry for 3 - 4 more minutes.
- Crumble in the stock cube (see pantry for amount).
- Add the conchiglie and the pesto. Mix well to combine, seasoning to taste with salt and pepper.
4
- Grate the Parmigiano Reggiano.
- Serve the conchiglie on plates.
- Garnish with the Parmigiano Reggiano and the rest of the fresh herbs.
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