Vegan Pesto Pappardelle

Vegan Pesto Pappardelle, Serves 4

We have combined premium fresh pappardelle with tasty basil pesto for this quick and easy vegan meal. Simply add your favourite seasonal veggies and dinner or lunch is sorted.
If you haven't discovered it already, this recipe is from our Add Ons section. You can find this kit and more available to add to your next delivery after choosing your dinner recipes.
Servings 4


Pine Nuts

  • 2 packs pine nuts


  • 400 g vegan pappardelle
  • 1 pack vegan basil pesto


  • Bring a large pot of salted water to the boil.
  • Heat a small, dry frypan on medium heat. Add pine nuts and cook for 1-2 minutes, shaking pan often, until golden and toasted. Remove from pan and set aside to serve.
  • With your hands, separate pasta so it is not stuck together. Cook pasta in pot of boiling water for about 3 minutes, until just tender. Reserve 1/2 cup pasta water, then drain well.
  • Return pasta to pot with pesto and 1/4 cup of reserved pasta water. Toss together to coat pasta. Add a splash more pasta water, if needed (the pasta water helps to create silky pasta and prevents it from being dry and gluggy). Season to taste with salt.
  • Top pasta with pine nuts.
Calories: 471kcal

Share this blog

More blogs