Sun-Dried Tomato Pesto and Spinach Penne
with Marinated Mozzarella and Garlic Ciabatta
If it ain't broke, don't fix it. That’s what we have to say about the tried-and-true combination of spinach and sun-dried tomatoes in this creamy pasta with marinated mozzarella. It's a richly satisfying meal that will bring a touch of summer to your dinner table!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
125 g
Fresh Mozzarella
(Contains Milk)
¼ cup
Sun-Dried Tomato Pesto (Sulphites, Milk)
(Contains Milk, Sulphites)
113 g
Baby Spinach
80 g
Tomato
6 g
Garlic
56 g
Onion, chopped
1 tbsp
Italian Seasoning
2 tbsp
Tomato Sauce Base
28 g
Walnuts, chopped
(Contains Tree nuts)
170 g
Penne
(Contains Wheat)
1 unit
Ciabatta Roll
(Contains Gluten)
¼ cup
Parmesan Cheese, shredded
(Contains Milk)
Not included in your delivery
3 tbsp
Oil*
2.25 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Instructions
Before starting, preheat your broiler to high.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. While water comes to a boil, cut tomato into 1/2-inch pieces. Cut mozzarella into 1/2-inch pieces, then season with salt and pepper. Peel, then mince or grate garlic.
Heat a large non-stick pan over medium heat. When hot, add walnuts to the dry pan. Toast, stirring often, until golden-brown, 4-5 min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.
While walnuts toast, add penne to the boiling water. Cook, uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then strain and return penne to the same pot, off heat.
While penne cooks, heat the same pan (from step 2) over medium. When hot, add 1 tbsp oil (dbl for 4 ppl), then onions. Cook, stirring often, until softened, 3-4 min. Add tomato sauce base, tomatoes, half the garlic and 2 tsp Italian Seasoning (dbl for 4 ppl). Cook, stirring often, until fragrant, 1-2 min. Stir in pesto, then remove from heat.
Add remaining garlic, remaining Italian Seasoning and 2 tbsp oil (dbl for 4 ppl) to a medium bowl. Add mozzarella pieces, then season with salt and pepper. Gently stir to coat. Arrange ciabatta on a baking sheet, cut-side up, then top with marinated mozzarella. Broil in the middle of the oven, until ciabatta are golden-brown and cheese is melted, 2-3 min. (TIP: Keep your eye on them so they don't burn!)
Add sauce, spinach, reserved pasta water and half the Parmesan to the large pot with penne. Stir until spinach wilts, 1-2 min. Cut garlic ciabatta into triangles. Divide pasta between plates and sprinkle walnuts and remaining Parmesan over top. Serve garlic ciabatta alongside.
