Pesto Rosso Conchiglie with Greek-Style Cheese
with lamb's lettuce & basil
Today, you'll prepare a pasta dish with red pesto, instead of green. This pesto is made from sun-dried tomatoes and adds a lot of flavour and a lovely colour.
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
½ piece
Red onion
½ piece
Bell pepper
1 piece
Tomato
90 g
Conchiglie
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
50 g
Greek-style cheese
(Contains Milk)
2.5 g
Fresh basil
(May be present Celery)
40 g
Pesto rosso
(Contains Milk, Cashews May be present Peanuts, Tree nuts)
30 g
Lamb's lettuce
5 g
Sunflower seeds
(May be present Sesame, Peanuts, Tree nuts)
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ tablespoon
Olive oil
½ tablespoon
Balsamic vinegar
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
Boil plenty of water in a pot or saucepan and boil the conchiglie for 11 - 13 minutes until done, then drain and set aside. Meanwhile, chop the onion and dice both the tomato and bell pepper.
Heat the olive oil in a wok or deep frying pan and fry the onion for 2 minutes over medium-low heat. Stir in the bell pepper and tomato and fry for 5 - 6 minutes, seasoning to taste with salt and pepper. Meanwhile, crumble the Greek-style cheese and tear the basil into smaller pieces.
Transfer the conchiglie to the vegetables, then add the pesto rosso and mix well to combine. Cook for 1 more minute. In a salad bowl, combine the balsamic vinegar with the extra virgin olive oil. Season to taste with salt and pepper, then add the lamb's lettuce and toss well to combine.
Serve the lamb's lettuce and conchiglie on plates. Garnish with the Greek-style cheese, the sunflower seeds and the basil.
Did you know... as well as vitamin C, bell peppers are also high in vitamin E. This antioxidant is also found in sunflower oil, wholegrain products, nuts, seeds and green vegetables.