15-Min Tomato and Pesto Fettuccine

Nutrition per serve

Ingredients

• 20g slivered almonds
• 10g pepper and garlic seasoning
• 400g can cherry tomatoes
• 300g fresh fettuccine pasta
• 150g peas
• 50g baby spinach leaves
• 50g basil pesto
• 50g feta
• 15ml olive oil
• 1pinch pinch of sugar
• 3ml balsamic vinegar

Method

1. Step 1 — Toast almonds
   Bring a medium saucepan of salted water to the boil for the pasta and peas. Put the almonds in a cold medium deep frypan over medium heat. Toast, tossing, for 3-4 mins until evenly golden. Remove from the pan.
2. Step 2 — Simmer sauce
   Heat a generous drizzle of olive oil in the same pan over medium-high heat. Add 3 tsp pepper and garlic seasoning (see Cooking tip) and cook, stirring, for 30 secs or until fragrant. Add the tomatoes, a pinch of sugar and ½ tsp balsamic vinegar and bring to a simmer. Reduce the heat to medium and cook, stirring occasionally, for 5 mins to develop the flavour.
3. Step 3 — Cook pasta and peas
   Meanwhile, add the pasta and peas to the pan of boiling water. Cook, stirring occasionally, for 2-3 mins until the pasta is al dente and the peas are cooked through. Reserve 1½ tbs cooking water, then drain the pasta and peas.
4. Step 4 — Serve up
   Add the pasta and peas and spinach to the tomato mixture. Add the reserved cooking water, stirring constantly, until the sauce coats the pasta and looks slightly glossy. Taste, then season with salt. Divide the pasta among bowls, spoon over the pesto, crumble over the feta and scatter with the almonds. Enjoy!
5. Step 5 — ...
   Were you expecting another step? You're not gonna find it here. That's all folks!
6. Step 6 — ...
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Allergens

Sulfit, Almond, Gluten, Sesamsamen, Sojabohnen, Wheat, Eier, Milch, Walnut