Supergreen Pesto Conchiglie with Pecorino & Basil
with hidden veggies for kids: broccoli & courgette3.5(290)
Calories
:
848 kcalProtein
:
31.9g proteinTotal
:
30 minutesDifficulty
:
MediumVeggie
Family
Allergens:
- Gluten
- Tarwe
- Cashewnoten
- Melk (inclusief lactose)
- May contain traces of allergens
- Ei
- Mosterd
- Soja
- Pinda's
- Noten
- Selderij
- Sesamzaad
.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
Serving amount
90 g
Conchiglie
(Contains: Gluten, Tarwe May be present: Ei, Mosterd, Soja)
½ piece
Garlic
½ piece
Shallot
180 g
Broccoli
½ piece
Lemon
20 g
Green pesto
(Contains: Cashewnoten, Melk (inclusief lactose) May be present: Pinda's, Noten)
75 g
Cooking cream
(Contains: Melk (inclusief lactose))
20 g
Grated Pecorino DOP
(Contains: Melk (inclusief lactose))
5 g
Fresh basil
(May be present: Selderij)
10 g
Pumpkin seeds
(May be present: Pinda's, Noten, Sesamzaad)
¼ piece
Courgette
Not included in your delivery
¼ piece
Low sodium vegetable stock cube
½ tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Energy (kJ)3548 kJ
Calories848 kcal
Fat43.9 g
Saturated Fat16.7 g
Carbohydrate77.2 g
Sugar10.9 g
Dietary Fiber11.7 g
Protein31.9 g
Salt1.7 g
Potassium735.3 mg
Calcium120.1 mg
Iron2.9 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
•Pan
•Casserole
•High-Sided Bowl
•Stick Blender
Cooking Steps
1
- Boil plenty of salted water in a pot or saucepan. Cut the head of the broccoli into florets and dice the stem.
- Cook the broccoli for 5 - 7 minutes until done, then remove from the pot with a slotted spoon and set aside.
- In the same pot, boil the pasta for 11 - 13 minutes.
- Reserve at least 50ml pasta water per person, then drain and set aside.
2
- Chop the shallot and crush or mince the garlic. Finely dice the courgette.
- Heat a clean deep frying pan over high heat and toast the pumpkin seeds until they start to pop, then remove from the pan and set aside.
- Heat a drizzle of olive oil in the same pan over medium-high heat.
- Fry the shallot with the garlic for 1 - 2 minutes.
3
- Add the courgette and half of the broccoli and fry for 3 - 4 more minutes.
- Transfer the contents of the pan to a tall container and season to taste with salt and pepper.
- Add the cream and the reserved pasta water, then use an immersion blender to process into a smooth sauce.
4
- Transfer the sauce to the same pan. Add the pesto, half of the pecorino and the rest of the broccoli.
- Crumble in the stock cube (see pantry for amount). Mix well, then allow to reduce for 2 - 3 minutes over a low heat.
- Meanwhile, chop the basil into ribbons.
- Zest the lemon and then cut it into wedges.
5
- Transfer the pasta to the sauce and mix well to combine, adding an extra splash of pasta water as necessary if the sauce seems too thick.
- Remove from the heat and stir in half of the basil.
- Season to taste with salt and pepper.
6
- Serve the pasta on plates. Garnish with the pumpkin seeds and the lemon zest, along with the rest of the pecorino and basil.
- Serve the lemon wedges alongside.
