Pasta Pesto with Courgette & Mozzarella
with fresh parsley & basil
Conchiglie is prized for its shape - these pasta shells perfectly envelop sauces, delivering flavour with every bite!
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
Onion
1 piece
Garlic
90 g
Conchiglie
(Contains Wheat May be present Egg, Mustard, Soy, Lupin)
5 g
Fresh flat leaf parsley & basil
40 g
Green pesto
(Contains Cashews, Milk May be present Peanuts, Tree nuts)
⅔ piece
Courgette
½ bulb(s)
Mozzarella
(Contains Milk)
Not included in your delivery
½ tablespoon
Extra virgin olive oil
½ tablespoon
Red wine vinegar
¼ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan for the conchiglie.
- Chop the onion and crush or mince the garlic.
- Boil the conchiglie for 11 - 13 minutes, covered, then drain and set aside (see Tip).
- Finely chop the fresh herbs.
Tip: this recipe is high in calories. Are you watching your calorie intake? Prepare all of the conchiglie but then just serve two thirds. You can keep the rest of it in the fridge to use the next day.
- In a bowl, combine the pesto with the red wine vinegar, extra virgin olive oil and half of the fresh herbs.
- Season to taste with plenty of salt and pepper.
- Thinly slice the courgette.
Did you know... courgettes are technically classified as a fruit, as are cucumbers, pumpkins and tomatoes. Courgettes are high in iron, vitamin C and calcium.
- Heat the olive oil in a frying pan over medium-high heat.
- Fry the onion and garlic for 2 - 3 minutes, then add the courgette and fry for 3 - 4 minutes.
- Crumble in the stock cube (see pantry for amount), then add the conchiglie and the pesto.
- Mix well to combine, seasoning to taste with salt and pepper. Tear the mozzarella into chunks in the meantime.
- Serve the conchiglie on plates and top with the mozzarella.
- Garnish with the rest of the fresh herbs.