Pasta rustica

This hearty, healthy pasta is packed with vegetables and flavour. I marinate the tender chicken thigh fillet in my homemade red pesto, made from walnuts, basil, and Parmesan cheese. I roast the chicken in the oven and then mix it with the pasta along with plenty of vegetables such as roasted tomatoes, courgettes, grilled peppers, peas, spinach, and sugar snaps.

Pasta rustica

Chicken thigh fillet (Beter Leven 2 stars), courgette, red and yellow pepper, cherry tomato, peas, carrot, leaf spinach, sugar snaps, garlic, fresh basil, sun-dried tomato (tomato, caper, garlic, oregano, basil, marjoram, rosemary, sunflower oil, salt), oregano, walnuts, Parmesan cheese, whole grain penne pasta, sunflower oil.

Allergens: gluten, koemelk, noten, sulfiet.

MicrowaveMarleen's choice

Heat the pasta loosely covered for 3-4 minutes (1 person) to 5-8 minutes (2 or more persons).

Oven — 200°C, 15-30 min

Preheat the pasta covered with an ovenproof plate or aluminium foil for 15-20 minutes (1 person) to 25-30 minutes (2 or more persons). Disposable containers cannot be used in the oven, transfer to an oven dish.

Energy128,95 kcal

Protein10,07 g

Fat4,44 g

of which saturated1,15 g

Carbohydrates12,73 g

Dietary fibre2,7 g

Salt0,18 g

Average weight: 540 g

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Wednesday 16 September

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