Spring Pesto Pasta
with Tomatoes, Zucchini and Leeks
Light, fresh and lemony, this pasta celebrates delicate basil with a buttery pesto sauce and fresh leaves torn over top. A sprinkling of Parm brings it all together!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
56 g
Leek, sliced
170 g
Penne
(Contains Wheat)
113 g
Baby Tomatoes
¼ cup
Basil Pesto
(Contains Milk)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
160 g
Zucchini
28 g
Pine Nuts
(Contains Tree nuts)
7 g
Basil
6 unit
Garlic, cloves
1 unit
Lemon
1 unit
Vegetable Broth Concentrate
Not included in your delivery
1 tbsp
Oil*
1 tbsp
Unsalted Butter*
(Contains Milk)
0.13 tsp
Salt*
0.06 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat .Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.
While the water boils, halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Peel, then mince or grate garlic. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Heat a large non-stick pan over medium-high heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then tomatoes. Cook, stirring often, until tomatoes blister, 4-5 min. Transfer tomatoes to small bowl. Add 1/2 tbsp oil (dbl for 4 ppl), then leeks, garlic and zucchini to the same pan. Cook, stirring often, until leeks soften and zucchini are tender-crisp, 4-5 min. Remove the pan from heat.
Add reserved pasta water, broth concentrate, 1 tbsp butter (dbl for 4 ppl), pesto, zucchini-leek mixture and half the Parmesan to the large pot with penne. Return the pot to medium heat. Cook, stirring often, until sauce thickens slightly and coats penne, 2-3 min. Season with salt and pepper, to taste. Remove the pot from heat. Stir 1/2 tbsp lemon juice (dbl for 4 ppl) and lemon zest into pasta.
Divide spring pesto pasta between plates. Top with blistered tomatoes. Tear basil over top. Sprinkle with remaining Parmesan and pine nuts. Squeeze a lemon wedge over top, if desired.
