15% off £25 or 20% off £35
Code:BASKET
Silky sauce, burst-on-the-fork tomatoes and a generous grating of cheese... this date night pasta screams indulgence
Ingredients
- 125g H&B Red Lentil Fusilli
- 170g H&B 8 Plant Pasta Sauce
- 25g H&B Pistachios, roughly chopped
- 100g cherry tomatoes, sliced in half
- 50g kale, picked and blanched
- 10g Parmesan (or alternative) to garnish
| Per | 100g | Serving (240g) |
|---|---|---|
| Energy (Kj) | 774 kJ | 1857 kJ |
| Energy (kcal) | 185 kcal | 444 kcal |
| Fat | 7.6g | 18g |
| of which saturates | 1.2g | 2.9g |
| Carbohydrates | 17g | 42g |
| of which sugars | 3g | 7.2g |
| Fibre | 4.5g | 11g |
| Protein | 9.3g | 22g |
| Salt | 0.3g | 0.71g |
Step 1
Bring a pan of water to the boil and blanch the kale for two minutes until it turns dark green. Drain and squeeze to remove all the water.
Step 2
Next, cook your pasta according to the packet. When al dente, reserve a few tablespoons of the pasta water and drain.
Step 3
Return the pan to a low heat with the pasta. Toss through the pasta sauce, adding the water to give it a silky finish.
Step 4
Divide the pasta between two plates and top with the cooked kale, sliced tomatoes and sprinkle over the pistachios. Finish with grated Parmesan and a squeeze of lemon juice.
