Pesto Pasta
5m
prep time
15m
total time
Easy
level
6
ingredients
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 1 x Sainsbury's Linguine Pasta 500g -
600g Courgetti, or courgettes cut into thin strips to resemble spaghetti 2 x Sainsbury's Courgetti, Inspired to Cook 300g -
Maldon Salt, to taste 1 x Maldon Sea Salt Flakes 250g -
300g Fresh Pesto 2 x Sainsbury's Fresh Green Pesto 150g
-
40g Cheddar Cheese, finely grated 1 x Sainsbury's British Mature Cheddar Cheese 400g -
300g Peas 1 x Sainsbury's Garden Peas 910g
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