Recipe

Bresaola Pesto Pasta

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Bresaola Pesto Pasta

Fusilli pasta coated in a pesto sauce, served with roasted cherry tomatoes, Bresaola, rocket and seeds.




Ingredients to serve 2

  • 150g x fusilli pasta
  • 200g x cherry tomatoes – cut in half
  • 3 tbsp x sour cream
  • 3 tbsp x sundried tomato pesto
  • 2 tbsp x sunflower seeds
  • 1 pack x Bresaola – tear lengthways
  • 40g x rocket
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Ingredients to serve 4

  • 300g x fusilli pasta
  • 400g x cherry tomatoes – cut in half
  • 6 tbsp x sour cream
  • 6 tbsp x sundried tomato pesto
  • 4 tbsp x sunflower seeds
  • 2 packs x Bresaola – tear lengthways
  • 80g x rocket
  • olive oil (from your pantry)
  • salt & pepper (from your pantry)
  • tin foil (from your pantry)

Method

Step 1

Preparation: Boil the kettle. Preheat the oven to 200°C. Prepare all ingredients as indicated above.

Step 2

Fusilli pasta: Place a pot on medium-high heat and add the boiling water. When the water is at a rolling boil, add the fusilli pasta and cook for 12 minutes. You want it al dente, which is slightly chewy and translucent. Drain and drizzle with a little olive oil to keep it from sticking together.

Step 3

Cherry tomatoes: Place the tomatoes on a tin foil lined baking tray, drizzle with olive oil and season with salt and pepper. Mix and arrange skin-side down in a single layer. Roast for 15-20 minutes, until softened and lightly browned.

Step 4

Sauce: Mix together the sour cream and sundried tomato pesto.

Step 5

Sunflower seeds: Place a pan on high heat and dry toast the sunflower seeds for 2-3 minutes until browned. Toss often to make sure they don’t burn.

Step 6

Serve by mixing the sauce through the fusilli, top with the cherry tomatoes, Bresaola, rocket and sunflower seeds.