Easy Pesto Pasta
Aileen Cox Blundell
Aileen Cox Blundell
Recipe - Beacon Court
Easy Pesto Pasta
Prep Time5 Minutes
Servings4
Cook Time15 Minutes
Ingredients
125ml (1/2 Cup) olive oil
3 tbsp pumpkin seeds
1 clove garlic
Large handful fresh basil leaves
3 tbsp Emmental cheese (or Parmesan for older children)
250g pasta shells cooked
8-10 cherry tomatoes cut into quarters
Fresh mozzarella balls
Torn basil leaves
Directions
INGREDIENTS
- 125ml (1/2 cup) olive oil
- 3 tbsp pumpkin seeds
- 1 clove garlic
- Large handful fresh basil leaves
- 3 tbsp Emmental cheese (or Parmesan for older children)
To serve:
- 250g pasta shells cooked
- 8-10 cherry tomatoes cut into quarters
- Fresh mozzarella balls
- Torn basil leaves
METHOD
- Add all of the pesto ingredients to a blender and blend until smooth.
- Add to a pan and cook gently for 2-3 minutes until the garlic is cooked.
- Add the cooked pasta and serve with quartered cherry tomatoes, mozzarella balls and a few extra basil leaves.
5 minutes
Prep Time
15 minutes
Cook Time
4
Servings
Recipe
INGREDIENTS
- 125ml (1/2 cup) olive oil
- 3 tbsp pumpkin seeds
- 1 clove garlic
- Large handful fresh basil leaves
- 3 tbsp Emmental cheese (or Parmesan for older children)
To serve:
- 250g pasta shells cooked
- 8-10 cherry tomatoes cut into quarters
- Fresh mozzarella balls
- Torn basil leaves
METHOD
- Add all of the pesto ingredients to a blender and blend until smooth.
- Add to a pan and cook gently for 2-3 minutes until the garlic is cooked.
- Add the cooked pasta and serve with quartered cherry tomatoes, mozzarella balls and a few extra basil leaves.