Grab your apron, wash those hands to the tune of Happy Birthday and roll up your sleeves – your pasta spoon is about to have the busiest month of its life dear friends.
If you’ve got some form of pasta kicking about in your pantry, we’ve got three ways to pimp it up pesto style. Who said lockdown lunches had to be dull?
Easy to make and full of flavour, these al dente dishes will serve you well when you want to rustle up a speedy midweek meal. Batch cook a load to enjoy throughout the week and hey pesto!
Dairy-free pesto pasta
SERVES 4
PREP:
15 MINS
COOK:
15 MINS
EASY
INGREDIENTS
Ingredients
For Pesto:
50g pine nuts
60g basil
180ml olive oil
2 garlic cloves
40g of nutritional yeast
Rest of pasta:
300g of pasta
1 red onion
50g of asparagus
1 lemon
For Pesto:
In a blender or food processor, combine the ingredients until smooth.
For rest of pasta:
Cook the pasta according to packet instructions and drain well.
Lightly toast the pine nuts in a frying pan until slightly brown.
Boil the asparagus, drain and chop once cooled.
Lightly fry up the onions to stir into the pasta, leaving some extra aside for garnish.
Serve with a few stems of asparagus on top and toss with a healthy serving of fresh lemon juice.
Creamy pesto pasta bake
SERVES 4
PREP:
15 MINS
COOK:
30 MINS
EASY
INGREDIENTS
Ingredients
For pesto:
50g pine nuts
60g basil
180ml olive oil
2 garlic cloves
50g of Parmesan
Single cream 150ml
Rest of pasta:
Pasta 300g
Breadcrumbs
Grated Parmesan
Fore Pesto:
In a blender or food processor, combine the ingredients until smooth.
For rest of pasta:
Boil the pasta as per packet instructions until al dente and drain.
Toss the cooked pasta and pesto sauce together.
Sprinkle the breadcrumbs on top and extra grated Parmesan.
Bake at 180c for 10 mins until golden brown or grill if you like it nice and crispy.
Drizzle a generous glug of olive oil on top once served and enjoy!
Sun-dried tomato pesto with olives and feta
SERVES 4
PREP:
15 MINS
COOK:
15 MINS
EASY
INGREDIENTS
Ingredients
For Pesto:
50g pine nuts
60g basil
150ml olive oil
2 garlic cloves
50g of Parmesan
150g sun-dried tomatoes
50ml of milk
Rest of pasta:
150g of chopped feta
300g pasta
Sun-dried tomato for garnish
For pesto:
Blend all ingredients until smooth, leaving the tomatoes out for now. Once the pesto sauce is combined, give the toms a quick blend so they are still a bit chunky.
Rest of pasta:
Boil the pasta as per packet instructions until al dente and drain well. Combine the pesto together with pasta and crumble feta on top to serve.
