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Green Goddess Pasta

Green Goddess Pasta

with Pesto Princess Basil Pesto, roasted greens & baked ricotta

▶ Start cooking 🖼 Original card
Raw / person
1049 kcal
Total
45m
Card serves
4
Chef
Pesto Princess

"This is a riff on the classic Italian pasta dish with green beans, broccoli and pesto. It all comes together with lashings of our signature product, Basil Pesto." — Kathleen Quillinan, the Pesto Princess

Serves

1 2 3 4 6 8

Scaled from the card's 4-serving amounts and rounded to measurable quantities.

Ingredients

The figure beside each ingredient is its energy for the amount shown, and the bar is its share of the dish — so it is easy to see which one or two are actually carrying the calories if you fancy a substitution.

🥣 Sauces

🥬 Fruit & Vegetables

🧀 Dairy

📦 Other

🏠 From your kitchen

  • Oil (Olive/Cooking/Coconut)
  • Water
  • Salt & Pepper

Raw ingredient energy · 1 serving

1049
kcal per person
39g protein 138g carbs 39g fat
Ingredients on the card, at raw weight 1049 kcal
Cooking oil for frying estimated
7ml per person — the steps say “a drizzle”		 +57 kcal
Per person, including the oil 1106 kcal
Whole dish, raw ingredients 1049 kcal / 592g
5 standard reference values ~ 1 estimated — help fix these

Raw weights on purpose: cooking changes what a dish weighs — rice absorbs water, meat renders fat — which moves energy per 100g without changing what you ate. Costing the ingredients you were given is the stable number, and it scales with the serving size above.

Method

  1. Preheat the oven to 200°C. Ready a baking tray. Bring a large pot of generously-salted water to a boil.

  2. Trim the ends of your green beans and then cut in half. Cut your broccoli into bite-size florets. Zest and juice your lemons. Place the ricotta in a bowl and add lemon zest (to taste) and 40ml of olive oil. Season well with salt and pepper. Mix with a fork to combine everything.

  3. Spread the broccoli and green beans onto the baking tray, drizzle with oil, and season with salt and pepper. Toss to coat. Add dollops of the ricotta in-between the veggies. When the oven is hot, pop in to roast for 15-20 minutes until cooked and beginning to char. Give the tray a shift at the halfway mark.

  4. When the veggies have 5-10 minutes to go, add the tagliatelle and cook for about 2-3 minutes (test properly) until al dente. Drain on completion (reserve 60ml of pasta water) and drizzle through some olive oil.

  5. In the meantime, add the Pesto Princess Basil Pesto — we recommend 200ml — to a bowl (big enough to toss the pasta through), the remaining lemon zest (to taste), the reserved pasta water, and 60ml of olive oil. Mix to combine and season. Toss the cooked pasta through the basil pesto mixture, making sure everything is well coated. Remove the roasted greens and ricotta from the oven and season with some lemon juice.

  6. Time to plate up! Serve a nest of basil pesto tagliatelle and top with the lemony roasted greens and ricotta. Bon Appétit!

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UCOOK · In Your Box-era card · cook within 2 days of delivery