(Vegetarian) Speedy Lemon Basil Pesto Penne

(Vegetarian) Speedy Lemon Basil Pesto Penne

with Broccolini & Fetta

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Sometimes the simplest things in life provide the greatest joy… like a big satisfying bowl of pesto pasta. Tonight we have added crunchy toasted almonds and creamy fetta, because we can’t help but take things up a notch!

Tags:Veggie
Allergens:GlutenTree NutsMilk
Preparation Time25 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredients
serving amount

1 bunch

broccolini

1 unit

red onion

2 clove

garlic

1 unit

lemon

1 packet

penne

(ContainsGluten)

1 packet

slivered almonds

(ContainsTree Nuts)

1 tub

traditional pesto

(ContainsTree Nuts, Milk)

1 block

fetta cheese

(ContainsMilk)

1 bag

mixed salad leaves

Not included in your delivery

olive oil

¼ tsp

salt

2 tsp

balsamic vinegar

½ tsp

honey

Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3230 kJ
Fat31.5 g
of which saturates6.4 g
Carbohydrate93.4 g
of which sugars12.9 g
Protein27.8 g
Sodium654 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensils
Chopping board
Grater
Knife
Saucepan
Sieve
Large Pan
Spatula
Medium Bowl
InstructionsPDF
Instructions
1

Bring a large saucepan of salted water to the boil. Roughly chop the broccolini into 2 cm pieces. Finely slice the red onion. Finely grate the garlic. Slice the lemon into wedges and juice to get 1 tbs for 2 people / 2 tbs for 4 people.

2

Add the penne to the saucepan of boiling water and cook for 10 minutes, or until ‘al dente’. In the last 2 minutes of cook time add the broccolini and cook until tender. Drain and set aside in the colander.

3

While the pasta is cooking, place a large frying pan over a medium-high heat. Add the slivered almonds and toast, stirring, for 3-4 minutes, until golden. Remove from the pan and set aside.

4

Return the pan to a medium-high heat with a drizzle of olive oil. Add the onion and garlic and cook for 5 minutes, stirring regularly, or until the onion is softened. Add the cooked broccolini and penne, traditional pesto, lemon juice, salt (use suggested amount) and a good pinch of pepper. Crumble in 1/2 the fetta and toss the pasta together until well coated.

5

In a medium bowl, combine the balsamic vinegar, honey and olive oil (1 tbs for 2 people / 2 tbs for 4 people). Add the mixed salad leaves and slivered almonds to the bowl and toss to coat in the dressing. Tip: Toss the salad just before serving to prevent soggy leaves.

6

Divide the lemon basil pesto penne with broccolini and fetta between bowls. Crumble over the remaining fetta and serve the salad on the side.