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Pesto Linguine with Greek-Style Cheese

Pesto Linguine with Greek-Style Cheese

with roasted cherry tomatoes & parsley

4.0(207)

Calories

:

807 kcal

Protein

:

25.9g protein

Total

:

25 minutes

Difficulty

:

Medium

Veggie

Allergens:

Cashewnoten
Melk (inclusief lactose)
Gluten
Tarwe
Pinda's
Noten
May contain traces of allergens
Ei
Mosterd
Soja
Selderij

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!

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

65 g

Red cherry tomatoes

40 g

Green pesto

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

90 g

Linguine

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

½ piece

Red onion

5 g

Fresh flat leaf parsley

(May be present: Selderij)

50 g

Greek-style cheese

(Contains: Melk (inclusief lactose))

½ piece

Bell pepper

1 piece

Tomato

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)3378 kJ

Calories807 kcal

Fat43 g

Saturated Fat12.7 g

Carbohydrate78.5 g

Sugar14.1 g

Dietary Fiber8.5 g

Protein25.9 g

Salt1.9 g

Potassium706.5 mg

Calcium28.7 mg

Iron0.9 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

•Oven Dish

•Pan

Cooking Steps

Prepare

1

Preheat the oven to 200°C.
Slice the onion into half rings. Dice the tomato and the bell pepper, then transfer all three to an oven dish.
Add the cherry tomatoes and drizzle with olive oil.
Add the balsamic vinegar and season 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 15 - 20 minutes.
Finely chop the parsley in the meantime.

Boil the linguine

3

Boil plenty of water in a pot or saucepan and crumble in the stock cube (see pantry for amount).
Cook the linguine for 9 - 11 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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