Wild Mushroom Pesto Farfalle

Name: Wild Mushroom Pesto Farfalle with pecorino, arugula & lamb's lettuce
Total time: 20 min
Yield: 2
Cuisine: Italian
Ingredients: 180 g Farfalle; 1 piece Red onion; 2 piece Garlic; 250 g Mushrooms; 80 g Wild mushroom pesto; 90 g Arugula & lamb's lettuce; 5 g Fresh curly parsley; 20 g Grated Pecorino DOP; 2 tablespoon Olive oil; to taste Salt and pepper

with pecorino, arugula & lamb's lettuce

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Did you know that 'farfalle' is the Italian word for 'butterfly'?

Tags:

Family

•Veggie

Allergens:

Wheat

•Milk

•Cashews

The quantities provided above are averages only.

Always refer to the product label for the most accurate information about ingredients and allergens

Total Time20 minutes

Cooking Time20 minutes

DifficultyMedium

Ingredients

Serving amount

90 g

Farfalle

(Contains Wheat May be present Soy, Lupin, Egg, Mustard)

½ piece

Red onion

1 piece

Garlic

125 g

Mushrooms

40 g

Wild mushroom pesto

(Contains Milk, Cashews May be present Tree nuts, Peanuts)

45 g

Arugula & lamb's lettuce

2.5 g

Fresh curly parsley

(May be present Celery)

10 g

Grated Pecorino DOP

(Contains Milk)

Not included in your delivery

1 tablespoon

Olive oil

to taste

Salt and pepper

Nutrition Values

Energy (kJ)3337 kJ

Calories798 kcal

Fat44.1 g

Saturated Fat9.2 g

Carbohydrate73.7 g

Sugar8.5 g

Dietary Fiber8.2 g

Protein24.4 g

Salt0.8 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.

Utensils

•Pan

•Wok or sautépan

Cooking Steps

Boil plenty of salted water in a pot or saucepan.
Cook the farfalle for 11 - 13 minutes, then drain and set aside.
Meanwhile, chop the onion and crush or mince the garlic.
Quarter the mushrooms.

Heat the olive oil in a wok or deep frying pan over medium-high heat and fry the garlic and onion for 1 - 2 minutes.
Add the mushrooms and fry for 5 - 7 minutes, then stir in the wild mushroom pesto and cook for 1 more minute.

Did you know... garlic contains bioactive substances called dithiolthiones; these are a type of antioxidant which have a positive effect on cholesterol levels.

Roughly tear the arugula and lamb's lettuce.
Chop the parsley.
Transfer the farfalle to the mushrooms and toss well to combine.
Season to taste with salt and pepper.

Serve the arugula and lamb's lettuce on plates and top with the mushroom farfalle.
Garnish with the pecorino and the parsley.