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(Vegetarian) Speedy Lemon Basil Pesto Penne

(Vegetarian) Speedy Lemon Basil Pesto Penne

with Broccolini & Fetta

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3.3 / 4 Ratingout of 345 ratings
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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
Ingredientsarrow down iconarrow down icon
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 Valuesarrow down iconarrow down icon
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
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Saucepan
Sieve
Large Pan
Spatula
Medium Bowl
Instructionsarrow up iconarrow up icon
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GET PREPPED
GET PREPPED
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.

COOK THE PASTA
COOK THE PASTA
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.

TOAST THE ALMONDS
TOAST THE ALMONDS
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.

TOSS THE PASTA TOGETHER
TOSS THE PASTA TOGETHER
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.

MAKE THE SIDE SALAD
MAKE THE SIDE SALAD
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.

SERVE UP
SERVE UP
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.