5 Ingredient Creamy Pesto Pasta Salad Food

CREAMY PESTO PASTA SALAD

Steps:

• Mix pesto and dressing in large bowl until blended.
• Add remaining ingredients; mix lightly.
• Refrigerate 1 hour.

CAMEMBERT BREAD BOWL RECIPE BY TASTY

Steps:

• Separate the head of broccoli into individual florets, coat in olive oil, salt, and pepper, then roast for 20 minutes at 350°F (180°C).
• Cook the rigatoni in boiling salted water for 8-10 minutes until al dente, then drain, saving some of the pasta water.
• Place the pasta back in the pot with about 50ml (¼ cup) of the pasta water.
• On a low heat, add the tomatoes, broccoli, pesto, and parmesan, and stir until combined and the cheese has melted.
• Enjoy!

CREAMY PESTO & KALE PASTA

Steps:

• Heat the oil in a large pan over a medium heat. Fry the onions for 10 mins until softened and beginning to caramelise. Add the kale and 100ml water, then cover and cook for 5 mins more, or until the kale has wilted.
• Cook the pasta following pack instructions. Drain, reserving a little of the cooking water. Toss the pasta with the onion mixture, cream cheese and pesto, adding a splash of the reserved cooking water to loosen, if needed. Season.

CREAMY EDAMAME PESTO PASTA WITH ROCKET SALAD

Steps:

• Cook the pasta following pack instructions. Meanwhile, put the frozen edamame in a bowl, pour over 2 tbsp of water and cook in the microwave on high for about 5 mins. Leave in the water, covered, for 2 mins more. Alternatively, simmer the edamame in a pan of boiling water for 2-3 mins.
• To make the pesto, put 150g of the edamame, the oil, cashews, garlic, parmesan and some seasoning in a blender and whizz to a smooth paste. You can add up to 6 tbsp water to help it blend if the mixture is too thick.
• Once the pasta is cooked, stir in the pesto and the remaining edamame, then serve with the rocket on the side and an extra grating of cheese, if you like.