I am part of the Orchard Panel and am currently trialling various pasta recipes. This is my favourite and is a quick and simple way to use up left over veg!
Step 1: Bring a large pan of water to the boil. Add the pasta and cook for 10 minutes.
Step 2: Whilst the water is boiling, cut the broccoli in to florets, halve the cherry tomatoes and slice the courgette in to ribbons (approximately 3mm thick).
Step 3: Mix the pesto and soft cheese in a small ball and leave to one side.
Step 4: About 5 minutes before the end of the pasta‘s cooking time, add the broccoli and frozen peas to the water.
Step 5: Drizzle the courgette with the oil and toss to coat. About 4 minutes before the end of the pasta‘s cooking time, chargrill the courgette on a heated griddle, remembering to turn over halfway through.
Step 6: When cooked, drain the pasta, peas and broccoli and return to the pan. Keep on the heat. Stir through the soft cheese and pesto mixture then add the cherry tomatoes and rocket leaves.
Step 7: Serve with Tesco Finest Garlic Ciabatta and enjoy!
At Step 1: I tend to use Tesco Finest Gigli pasta but Tesco Finest Pennoni Rigati and Fusilli Lunchi col Buco work really well too.
At Step 2: To make the most of your broccoli, cut the stems in to small cubes and add to the boiling water with the florets.
Slice green beans and/or sugar snaps make nice additions too.
At Step 3: Tesco Finest Sunblush Tomato Pesto is a lovely alternative to basil pesto
At Step 6: Reserve some of the drained pasta water. Ladle a little over the cooked pasta to make it moist and make it easier to stir the soft cheese through.
Please note: this recipe has been created and uploaded by a member of the Tesco Real Food online community. Tesco does not test customer recipes so cannot accept responsibility for the content, validate the results or answer queries regarding them.