Pesto Pasta
This is our speedy pesto pasta recipe, packed with summer vegetables and satisfyingly cheesy. Use fresh pesto if possible, it’s miles better than the jarred version.
Method
Based on 4 servings, adjust as needed.
Step 1
Bring a large saucepan of salted water to the boil. Add the linguine and cook for 8-10 minutes, until al dente.
Step 2
When pasta has 1 minute left add the peas. Bring the water back to the boil then drain, reserving a cupful of cooking water. Tip the peas and pasta back into the pan along with the courgetti, pesto and a splash of cooking water. Set the pan back over a low heat and stir until you have a creamy sauce that clings to the pasta, adding more cooking water as needed. Season to taste with a little salt and black pepper.
Step 3
Divide the pasta between the plates and scatter over the grated cheddar.
- Ingredients
- Based on 4 servings
-
320g Linguine 1x Sainsbury's Linguine Pasta 500g -
40g Cheddar Cheese, finely grated 1x Sainsbury's British Mature Cheddar Cheese 400g -
300g Peas 1x Sainsbury's Garden Peas 910g -
300g Fresh Pesto 2x Sainsbury's Fresh Green Pesto 150g -
600g Courgetti, or courgettes cut into thin strips to resemble spaghetti 2x Sainsbury's Courgetti, Inspired to Cook 300g
-
Maldon Salt, to taste 1x Maldon Sea Salt Flakes 250g