Spring Pesto Pasta
with Tomatoes, Zucchini and Leeks
Light, fresh and lemony, this pasta celebrates delicate basil with a buttery pesto sauce and fresh leaves torn over top. A sprinkling of Parm brings it all together!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Parmesan Cheese, shredded
(Contains Tree nuts)
Vegetable Broth Concentrate
Not included in your delivery
Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat .Add penne to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return penne to the same pot, off heat.
While the water boils, halve zucchini lengthwise, then cut into 1/2-inch-thick half-moons. Peel, then mince or grate garlic. Zest, then juice half the lemon (whole lemon for 4 ppl). Cut any remaining lemon into wedges.
Heat a large non-stick pan over medium-high heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 3-4 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
Add 1 tbsp oil (dbl for 4 ppl) to the same pan, then tomatoes. Cook, stirring often, until tomatoes blister, 4-5 min. Transfer tomatoes to small bowl. Add 1/2 tbsp oil (dbl for 4 ppl), then leeks, garlic and zucchini to the same pan. Cook, stirring often, until leeks soften and zucchini are tender-crisp, 4-5 min. Remove the pan from heat.
Add reserved pasta water, broth concentrate, 1 tbsp butter (dbl for 4 ppl), pesto, zucchini-leek mixture and half the Parmesan to the large pot with penne. Return the pot to medium heat. Cook, stirring often, until sauce thickens slightly and coats penne, 2-3 min. Season with salt and pepper, to taste. Remove the pot from heat. Stir 1/2 tbsp lemon juice (dbl for 4 ppl) and lemon zest into pasta.
Divide spring pesto pasta between plates. Top with blistered tomatoes. Tear basil over top. Sprinkle with remaining Parmesan and pine nuts. Squeeze a lemon wedge over top, if desired.