Tomato Pesto and Four Cheese Pansotti with Almond Salad

Tomato Pesto and Four Cheese Pansotti with Almond Salad

Ready in 30 minutes Serves 2
This dish most recently appeared in My Veggie (4 Nights For 2) on Sunday, January 20, 2019.



  • 1 red onion
  • 1 courgette
  • 1 pack cherry tomatoes
  • 1 Palermo capsicum
  • ½ pack green beans
  • ½ cup veggie stock
  • 1 pack four cheese pansotti
  • 1 pack tomato pesto

Almond Salad

  • 1 tsp mustard
  • ½ pack baby spinach
  • 1 pack sliced almonds

To Serve

  • ½ bunch mint, roughly chopped


  1. Prep veggies Bring a pot of salted water to the boil. Thinly slice onion and courgette; halve cherry tomatoes; dice capsicum 1cm; cut beans in half lengthways
  2. Cook veggies Heat a drizzle of oil in a fry-pan on medium heat. Add a knob of butter and when bubbling, add onion and ½ tsp 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.
  3. Cook pasta 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 . Drain well and return to pot with a drizzle of oil.
  4. Make salad In a bowl, whisk mustard with a drizzle of vinegar and oil. Just before serving, toss through spinach and almonds and season to taste.
  5. Finish pansotti Add cooked onions and courgette to pot with pasta along with tomatoes, capsicum, and pesto. Stir to combine and season to taste.

Nutritional Information

Energy 2602 kj
622 kcal
Protein 21.7g
Carbohydrate 35.5g
Fat 42.4g