Lunch/Dinner

Mediterranean Veg with Pesto Sauce and Tagliatelle

Dave  and I created this dish together. We both love spending time in the Kitchen and Dave is incredibly talented at making Pasta from scratch. I rarely make it anymore as I just can’t compete! We love Pesto so brought our favourite flavours together. Enjoy.

Louise xxx

Ingredients : 

Serves 2

1 small onion, diced

1/2 red pepper, diced

4 cherry tomatoes, quartered

2 handfuls of Fresh spinach, rinsed & drained

2 tsp tinned sweetcorn ( prefer to use fresh when we have time! )

1 tsp garlic, minced ( can use Dry Garlic Powder as an alternative )

2 tbsp Green Pesto

3 tbsp Creme Fraiche

6 balls of dry Tagliatelle

Parmesan, grated to Serve

Black Pepper and Salt to season

Method 

1. Add the onions & red pepper to a pan of oil and cook on a Medium heat for about 2 minutes, until softened. Then add the minced Garlic.

2. Add the cherry tomatos, sweetcorn & spinach to the pan and continue to cook until the spinach has started to wilt.

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3. Meanwhile put the Tagliatelle pasta in a pan of boiling water and cook on a high heat until tender ( takes about 5 minutes)

4. Once the vegetables have all softened, add the Pesto ( we bought a jar from Leclerc but do like to make our own when we have time, recipe to come! ). Stir in until the vegetables are all evenly coated.

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5. Then add in the Creme Fraiche and, on a low heat, stir into the mixture until everything is coated and you have a creamy consistency. You can adjust the amount of Creme Fraiche, depending on how strongly you want the Pesto flavour to come through. Obviously less Creme Fraiche means a stronger taste of Pesto.

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6. Once the Tagliatelle is cooked, drain and add into the pan with the pesto mix. Again, stir until completley coated.

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7. Optional – Add Grated Cheese of your Choice and Enjoy!

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