Tomato Pesto & Four Cheese Pansotti with Almond Rocket Salad

Ready in 30 minutes • Serves 3
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, February 25, 2018.

When cooking pansotti, the water should be at a rolling boil, in between boiling and simmering, to ensure that the pasta does not split open.

Ingredients

Bring a large pot of salted water to the boil. Prepare vegetables. Thinly slice onion; mince garlic; slice courgette 0.5cm; halve cherry tomatoes; dice capsicum 1cm; cut beans in half lengthways.
Heat a drizzle of oil in a large fry-pan on medium heat. Add butter and when bubbling, add onion, garlic and salt.
Cook for 3-4 minutes, until softened and beginning to caramelise. Add stock, bring to a simmer and add courgette and beans. Simmer for about 1 minute, until courgette begins to soften then remove from heat.
While onions cook, cook pansotti in pot of boiling water (water should be on a rolling boil to avoid filling bursting), for 4-5 minutes until just tender. The pasta will float to surface when cooked. While pasta cooks, whisk together mustard, vinegar and oil. Just before serving, toss through rocket and almonds and season to taste.
Once onions and courgette are removed from heat, stir through tomatoes, capsicum, pansotti and pesto. Season to taste.
To serve, divide tomato pesto and four cheese pansotti between bowls or plates. Sprinkle with almond rocket salad and mint leaves.