Green Pea Pansotti with Creamy Herb Sauce and Tomato Salad
Ready in 20 minutes
• Serves 4
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 26, 2017.
This dish most recently appeared in Ready in 20 (3 Nights For 4) on Sunday, February 26, 2017.
A delicious pansotti to start your week!
Ingredients
TOMATO SALAD
- 1 Roma tomato, diced 2cm
- 1 capsicum, core and seeds removed and diced 2cm
- ½ punnet cherry tomatoes
- ½ bag baby spinach leaves
- ½-1 sachet balsamic dressing
GREEN PEA PANSOTTI WITH CREAMY HERB SAUCE
- 1 courgette
- ½ head broccoli
- 1 packet green pea pansotti
- 1 pottle herb pesto
- ½ pottle sour cream
TO SERVE
- ½ bag shaved Parmesan cheese
Steps
-
a full kettle to the boil.
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Place tomato, capsicum, cherry tomatoes and baby spinach leaves in a medium bowl and set aside. Grate courgette and set aside.
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Heat a drizzle of oil in a large frypan on medium heat. Roughly chop broccoli about 2cm and cook for about 2 minutes. Add courgette and cook for a further 1–2 minutes, until tender.
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While broccoli cooks, add boiling water and a pinch of salt to a medium pot and bring to a rolling boil (with lid on). Cook pansotti for about 3 minutes, until just tender. Reserve ¼ cup of the pasta water then drain well. Return pasta to pot with a drizzle of oil to prevent sticking.
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Remove pan from heat and fold through herb pesto, sour cream and 2 tablespoons of the reserved pasta water, until combined. Add cooked pansotti and gently stir to cover in sauce. Season to taste with salt and pepper.
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Add balsamic dressing to bowl with salad ingredients. Season with salt and pepper and toss to combine.
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Divide green pea pansotti with creamy herb sauce between plates. Top with some tomato salad and a sprinkle of Parmesan cheese.
Nutritional Information
Energy |
2276 kj 544 kcal |
---|---|
Protein | 19.0g |
Carbohydrate | 30.9g |
Fat | 37.8g |