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Artichoke and Truffle Pesto Bucatini

Ok, so here is a cheat easy recipe! Start to table in 20 minutes at the most, and that was with me entertaining the toddler in-between cooking!

Belazu have created a FABULOUS range of pestos and this artichoke and truffle one most definitely gets my vote.


2/3 Servings

5 Minutes Preparation Time

10 Minutes Cooking Time


INGREDIENTS

250g Bucatini

3tbs Pesto

8 Baby Courgettes (or one large one)

50g Frozen Peas

30g Parmesan

Olive Oil

Garlic Butter (30g Butter and 1 Garlic Clove crushed)

S&P


METHOD

- Start with setting a pan of water over a high heat to bring to the boil

- Next, chop the courgette. Using the baby ones I sliced down the centre and then cut into small bitesized chunks.

- Now, in a frying pan over a medium heat, add a splash of olive oil and then add the courgettes. Fry for a couple of minutes over a medium heat then reduce the heat to low/medium. Toss the courgettes frequently. Add the garlic butter and continue to cook. Then throw in the frozen peas.

- Whilst the vegetables finish cooking, add the pasta to the boiling water and cook as stated on the packet. (Around 5 minutes).

- Now, add the pesto to the vegetable pan and stir to coat the vegetables. Add a splash of the pasta water to loosen the mix and make a sauce.

- Drain the pasta and add directly to the vegetable pan. Then stir together and serve. Top with grated parmesan and ENJOY!



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Hello,  I'm Emma

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