Stuffed Peppers
A delightful dish ready in only 15 minutes.
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Ingredients
- 4 peppers
- 250 grams Mexican rice
- 2 tablespoons pesto
- 125 grams mozzarella
- Handful Pitted black olives chopped
Method
Use a small knife to cut the top out of 4 red peppers, then scoop out the seeds. Sit the peppers on a plate, cut-side up, and cook in the microwave on High for 5-6 mins until they have wilted and softened.
While the peppers are cooking, mix the rice together with 2 tbsp pesto and a handful of chopped pitted black olives. Add half of the mozzarella.
Scoop the rice, pesto, olives into the peppers, top with the remaining cheese and continue to cook for 8-10 mins.
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Ingredients
- 500 grams Spaghetti
- 3 - 4 tbsp pesto
- 50 grams parmesan
- Sun Dried Tomatoes
Method
Boil spaghetti in a large pan according to package instructions. Drain well, then return to the pan with the pesto, tomatoes and half the parmesan. Toss well, then tip into a serving bowl and sprinkle with the remaining Parmesan.
Chicken Pesto Pasta
Need some dinner time inspo!? We’ve got you covered with this tasty Chicken Pesto Pasta dish
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Ingredients
- 1 packet Spaghetti
- 2 tbsp butter
- 2 tbsp olive oil
- 3 cloves garlic minced
- 5 chicken breasts sliced
- 1 cup cream
- 250 grams pesto
- 1/4 cup squeezed lemon juice
- 2 cups frozen peas
- 60 grams parmesan cheese grated
Method
Add pasta to boiling water; cook until according to package directions. When pasta is done, drain well and keep warm.
Meanwhile, cook chicken. In a large saucepan, combine butter, oil, and garlic over medium-high heat. When garlic begins to sizzle, add chicken; sprinkle with salt and pepper.
Stir over medium heat until chicken is almost cooked through, about 4 to 6 minutes. Stir in cream and bring to a simmer; reduce heat to low.
To the chicken mixture, add pesto, lemon juice, peas, and Parmesan cheese. Toss over medium heat until chicken is thoroughly cooked and the mixture is hot.
Place the warm pasta in a dish and top with chicken mixture, serve and enjoy!
Chicken & Veg Pesto Pasta
Chicken & Veg Pesto Pasta
This Chicken & Veg Pesto Pasta is the perfect, quick and easy lunch recipe for your leftover chicken.
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Ingredients
- 50-75 g Pasta
- 1 tbsp pesto
- 2 tomatoes
- 1 red pepper
- 1/2 can sweetcorn
- 2 leftover chicken breasts
Method
Cook the pasta for 10 minutes in a large pan of slightly salted, boiling water, until al-dente.
Chop the tomatoes, red pepper and chicken breast and place in a bowl with the sweetcorn.
Drain the pasta and rinse under the cold tap.
Add the pasta to the bowl with the chicken and vegetables and stir in the pesto.
Divide into 2 lunchboxes and get your bags packed for your mountain adventure.
