Pomodoro Pasta
with pesto drizzle and Italian cheese
Cherry tomatoes form the base of the creamy pomodoro sauce coating the linguine in this Italian-inspired dish. Continuing the Mediterranean theme are gorgeous green pesto and grated Italian style cheese.
Tags:
Quick
•Family Friendly
•Veggie
•Climate Conscious
Allergens:
Wheat
•Milk
The quantities provided above are averages only.
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
180 grams
Dried Linguine
(Contains Wheat May be present Mustard, Soya)
125 grams
Cherry Tomatoes
1 unit(s)
Onion
2 unit(s)
Garlic
1 pack(s)
Passata
25 grams
Grated Italian Style Hard Cheese
(Contains Milk)
1 sachet(s)
Green Pesto
(Contains Milk)
110 grams
Creme Fraiche
(Contains Milk)
Not included in your delivery
to taste
Water
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Sugar
Nutrition Values
Energy (kJ)3016 kJ
Energy (kcal)721 kcal
Fat29.6 g
of which saturates12.1 g
Carbohydrate89.5 g
of which sugars16.6 g
Dietary Fiber2.2 g
Protein19.9 g
Cholesterol0 mg
Salt1.54 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Cooking Steps
1
- Boil a large pot of salted water for the linguine.
- When boiling, add the linguine then bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot, off the heat.
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- While the linguine cooks, halve, peel and chop the onion into small pieces.
- Peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
- Loosen the pesto by mixing it with 1 tbsp oil (double for 4p).
3
- Place a large pan over medium-high heat with a drizzle of oil.
- Add the onion and season with salt and pepper. Fry until softened, stirring occasionally, 3-4 mins.
- Add the garlic, tomatoes and another pinch of salt. Cook until tomatoes are softened, 6-7 mins.
- Pour in the passata, creme fraiche and ½ tsp sugar (double for 4p).
- Simmer until thickened, 4-5 mins.
TIP: Add a splash of water if the sauce becomes too thick.
4
- Taste the sauce and season with salt, pepper and sugar.
- Carefully toss the linguine through the sauce to coat and allow to warm through.
- Divide your pomodoro pasta between deep plates or bowls.
- Garnish with a sprinkling of cheese and a drizzle of pesto.
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