Recipe

Solo: Greeky Pasta

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Solo: Greeky Pasta

Seasonal greek style cheesy pesto and chorizo pasta salad.




Ingredients to serve 1

  • 75g x Chorizo - sliced thinly
  • ¼ x Red Onion - small dice
  • 75g x Cherry Tomatoes - halved
  • 1 x Courgette - medium dice
  • 30g x Black Pitted Olives - halved
  • 65g x Gnocchi Pasta Shells
  • 20ml x Basil Pesto
  • 20g x White Cheddar - small dice
  • Olive Oil (from your pantry)
  • Salt and Pepper (from your pantry)

Method

Before You Begin

Prepare your ingredients & cooking utensils. Use a chopping board and lay all the ingredients out. Take out any "Pantry Items". Bring a large saucepan of salted boiling water to the boil for use in Step 1.

Washing Instruction

Wash your hands, cherry tomatoes and courgette well.

Gino's Tip

When cooking for kids, it's good to have a gauge for what they like or are not accustomed to. Rather leave out an ingredient they are unsure about and let them taste the combination. They might not like it initially but little bits here and there will get their palates well acquainted for the future.

Step 1 -Gnocchi Pasta Shells

Cook your gnocchi pasta shells in the large saucepan of salted, boiling water for 10-12 minutes until "al dente". Drain through a colander and set aside till later.

Step 2 - Greek Pasta Filling

Heat a large casserole pan over med-high heat and add a glug of olive oil. Sweat your chorizo, red onion and black olives for 3-4 minutes. Now add your baby marrows and cook for further 3-4 minutes until tender. Proceed to add your cherry tomatoes and mix in your basil pesto to warm through. (If your kids aren't that into basil pesto, reserve it for serving instead). Taste and season your vegetables with salt and pepper.

Step 3 - Mixing your Greek Pasta

In a large mixing bowl toss together your gnocchi pasta shells, greek pasta filling, and white cheddar. Balance your seasoning with salt and pepper, if necessary.

To serve

Divide your Greek pasta amongst your servings. Enjoy!