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!
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
½ piece
Onion
1 piece
Garlic
90 g
Conchiglie
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
5 g
Fresh flat leaf parsley & basil
40 g
Green pesto
(Contains: Cashewnoten, Melk (inclusief lactose) May be present: Pinda's, Noten)
⅔ piece
Courgette
10 g
Parmigiano Reggiano DOP
(Contains: Melk (inclusief lactose))
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
Utensils
Cooking Steps
- 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.
- 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.
- 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.
- Grate the Parmigiano Reggiano.
- Serve the conchiglie on plates.
- Garnish with the Parmigiano Reggiano and the rest of the fresh herbs.
