We all seem to have such busy lives these days that simply don't leave much time for cooking delicious and healthy mid-week meals. So, here’s an easy, healthy and quick solution using our free from pesto. You can ring the changes by adding in different ingredients such as cherry tomatoes, green beans, spinach or vegan parmesan.
If you are not looking for veggie options, then the list is endless; bacon lardons, pancetta, cream cheese or sour cream to taste, parmesan, cheddar, sliced chicken breast, chorizo… and the list goes on
Pesto pasta
Serves 4-6
150g broccoli head, thick stem removed
1 onion roughly chopped
12oz penne
150g of Lincolnshire Drizzle Pesto - Original, Garlic or our Hot Chilli pesto all work well
2 Tbsp of sour cream (or Oatly alternative if you are vegan)
Cherry tomatoes, halved
Pine nuts to serve
Parmesan shavings (or vegan alternative)
Method
Cut the broccoli into florets and chop the green stems into small chunks.
Heat a small frying pan until hot. Add the pine nuts and dry fry over a medium-low heat for a few minutes until toasted and golden brown.
Fry the onion in a large pan or wok until soft, stir in the Pesto and a couple of tablespoons of sour cream.
Meanwhile, bring a pan of salted water to the boil, then add the penne. Cook according to the pasta packet instructions, adding the broccoli 3 minutes before the end. Drain and stir into the pesto and onion mix.
Add the tomatoes to the cooked pasta mixture and let them warm through, it just takes a couple of minutes. Season with black pepper and tip into a serving dish. Scatter with toasted pine nuts and Parmesan shavings.
More ideas for our free from Pesto range…
Dollop a tbsp into dips – mix with sour cream, cottage cheese or Greek yoghurt.
Smear on warm bruschetta and top with mozzarella and basil leaf. Maybe drizzle with some of our balsamic dressing for extra zing,
Add a tbsp into bolognese sauce for a quick herby kick
Blend with a little lemon juice and use to marinade chicken breast.
We'd love to know how you use our Pesto, so let us know and we'll share it with our friends on facebook.
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