Orecchiette Pasta with Basil Pesto

Enjoy an Italian dinner with this pasta packed with vegetables and sun-ripened Kalamata olives. I roast the aubergine and courgette in the oven. Orecchiette (literally 'little ears') is shell-shaped pasta, which I cook 'al dente'. The homemade pesto made from basil and cashew nuts adds a kick to this dish. On the side, you’ll receive a roasted pepper stuffed with vegetables and mozzarella. A true vegetable feast!

aubergine, courgette, cherry tomatoes, leek, carrot, mushrooms, white onion, garlic, red pepper, fresh basil, sage, Kalamata olives, capers, rosemary, cashewnuts, mozzarella [lactose, milk], Parmesan cheese [milk], orecchiette pasta [gluten], extra virgin olive oil, pepper and salt, sunflower oil.

Allergens: gluten, koemelk, lactose, noten.

MicrowaveMarleen's choice

Heat the pasta loosely covered and the pepper uncovered for 3-4 minutes (1 person) to 4-7 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the pasta covered with an oven-safe plate or aluminium foil, and the pepper uncovered for 15-20 minutes (1 person) to 20-30 minutes (2 or more persons).

Energy160,5 kcal

Fat8,49 g

of which saturated1,7 g

Carbohydrates13,75 g

Dietary fibre2,03 g

Protein5,16 g

Salt0,58 g

Average weight: 540 g

On the menu in 3 weeks

Wednesday 18 November

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