Related Searches: Basil Pesto Pasta, Creamy Pesto Pasta
... Pescatarian; Egg free; Wheat free; Peanut free; Vegan; Dairy free; Avocado; High fibre; Halal; Quick and easy lunch; Italian; Tree nut free; Pesto pasta; Gluten free; Sesame free; Mains; Vegetarian; Spring. Complexity: 2 ...
... zest, 1 pinch cracked black pepper, 400 g fettuccine, 2 cloves garlic peeled and chopped. Method: Tip all of the pesto ingredients into a food processor and blitz to a coarse paste. Bring a pot of water to the boil and ...
... pulse until combined. Add oil and process until almost smooth, adding 1/4-1/3 cup water. Reserve half of the pesto for the next day's lunch. Heat a large frying pan over medium-high heat. Add tomatoes and reserved oil to ...
... simple to make? This flavoursome recipe with sausage, tomato, pesto and basil ticks all the boxes. Ingredients: 375 g ... g Sweet Solanato® tomatoes halved, 0.25 cup basil pesto, 25 g parmesan finely grated, 0.25 bunch basil ...
... . Add the garlic and lemon zest and cook for 2 minutes. Add the pasta to the saucepan and pour over the kale pesto and lemon juice, mixing well. Add as much starchy water to the pan as needed to loosen the sauce and coat ...
... 5 minutes, stirring, add the broccolini and lemon juice and zest and cook for 2-3 minutes. Stir in the pesto. Tip the fettuccine into the pan and toss to coat, adding starchy water as necessary. Stir in the rocket, top ...
... g baby spinach. Method: In the slow cooker, place the chicken breasts at the bottom. Season it with salt and cover with pesto. Place the butter pieces on the top. Cover with lid. Cook on LOW for 5 hours or HIGH for 3-4 ...
... of the basil and 2 tbs water until almost smooth. Place noodles in bowls. Top with cauliflower and pesto. Sprinkle with remaining basil. Serve. Categories: Amanda; Low sugar; Healthier easier; Low salt; Cauliflower; High ...
... lemon zesty, 0.5 cup finely grated parmesan, 5 ml canola cooking spray, 2 tbs basil leaves, 110 g basil pesto. Method: Cut the zucchini into long thin ribbons (a mandolin is ideal), then use a sharp knife to cut each ...
... the consistency is to your liking. Pulse again if you prefer it smoother. In bowl, mix the pesto through the noodles and serve with lemon wedges. Categories: High fibre; Zucchini; Australian; Low sugar; Sweet potato ...
... to your weeknight cooking repertoire. It's simple, tasty and ready in just 20 minutes. Ingredients: 190 g basil pesto, 350 g penne pasta, 2 tsp basil leaves, 2 cup roast chicken shredded, 0.5 cup parmesan finely grated ...
... 500 g Australian RSPCA approved chicken breast fillets, 300 ml tub light thickened cream, 0.33 cup basil pesto. Method: Cook pasta in a saucepan of boiling, salted water according to packet instructions. Drain and return ...
... saucepan of boiling, salted water for about 10 minutes, or until tender. Drain & toss with the pesto. Serve sprinkled with the remaining Parmesan to serve. Categories: Dinner; Italian; Seafood free; Quick and easy dinner ...
... 1 small zucchini, 2 tbs extra virgin olive oil, 1 bunch asparagus, 0.5 cup pine nuts, 190 g basil pesto, 1 cup frozen peas. Method: Cook pasta in a large saucepan of boiling salted water according to packet instructions ...
... ribbons and cook for 2 minutes. Stir in the lemon zest and peas and cook for 2-3 minutes. Add the pesto, pasta and starchy water as necessary to loosen the sauce. Toss well and cook for 2 minutes to warm through. Remove ...
... and zest and parmesan to a food processor with the olive oil and blend to a coarse pesto. Toss the pasta with pesto and add starchy water as necessary to loosen. Serve with extra parmesan on top, if desired. Categories ...
... s packed with basil and parmesan flavours. Ingredients: 500 g Barilla penne rigate pasta no73, 190 g Barilla Pesto Alla Genovese, 60 g baby spinach, 250 g cherry tomatoes halved, 0.25 pkt Woolworths shaved parmesan (250g ...
... chopped onion and cook for 4 minutes, stirring, or until softened. Add risoni, then cook, stirring, for 1 minute. Add pesto and 2 1/3 cups water and bring to the boil over high heat. Reduce heat to medium-low and simmer ...
... rigatoni, 1 tbs olive oil, 1 tbs apple cider vinegar, 2 garlic cloves crushed. Method: To make kale pesto, place kale (reserving a few leaves to garnish), grated parmesan, capers, garlic clove and lemon zest and juice ...
... . Method: Heat pasta according to packet instructions. Transfer to a large bowl and stir to separate pasta. Add pesto, oil, tomato and pine nuts to pasta and toss to combine. Season. Serve pasta topped with parmesan and ...
... . Method: Cook the sweet potato spaghetti according to packet instructions. Carefully mix the basil pesto and half the parmesan through the spaghetti. Serve sprinkled with the remaining parmesan and pine nuts. Categories ...
... , chicken mixture and peas to pan and cook for 1 minute or until heated through. Season. Stir in pesto. Serve pasta topped with reserved basil. Categories: Zucchini; Lunch; Low sugar; Seafood free; Low salt; Soy free ...
... lengthways, thinly sliced, 0.75 cup light thickened cooking cream, 120 g baby spinach leaves, 2 tbs basil pesto, 500 g potato gnocchi, 40 g parmesan finely grated, 1 tbs Woolworths pine nuts toasted. Method: Heat oil ...
... from the pan and repeat with the other half. Place all the gnocchi back in the pan and pour over the pesto, lemon juice and lemon zest. Cook for 2 minutes to heat through. Divide into 4 bowls, top with cheese and black ...
... 3 minutes. Whisk the rest of the mascarpone with the milk to get a sauce consistency. Spoon a quarter of the pesto mix into the base of a baking dish, top with a layer of lasagna sheets. Repeat, finishing with a layer of ...
... the oil in a large pan on medium heat and cook the onions and garlic for 5-6 minutes. Add the pesto and chopped tomatoes, bring to the boil, reduce the heat and simmer for 10 minutes until thickened and reduced. Add the ...
... water as per packet instructions. Drain pasta, reserving 1/4 cup of the cooking water. Add extra oil, prawns, pesto and lemon juice to pasta with enough of the cooking water to thin it out a little. Serve immediately ...
... water for 1-2 minutes or until just tender. Drain well. Divide zoodles into bowls. Top with pesto and scatter with extra tomatoes, basil and parmesan. Serve immediately. Categories: Zucchini; Low sugar; Entrees; Seafood ...
... water until al dente. Drain, reserving cup of the cooking liquid. Return pasta to pan and add pesto and reserved cooking water. Stir to combine. Shred chicken and toss through pasta. Divide between serving bowls and ...
... packed with flavour thanks to a tasty pepita pesto. Ingredients: 500 g Simply Steam zucchini spaghetti, ... ; Italian; Quick and easy dinner; Tree nut free; Pesto pasta; Gluten free; Sesame free; Mains; Vegetarian. Complexity ...
... broccolini, chopped, during the final minute of cooking. Drain and stir through 1 cup Bean & broccolini pesto (see recipe). Garnish with mint leaves and serve. Categories: Soy free; Vegan; Vegetarian; High fibre; High ...
... Roll the mixture into small bite size balls and store in the freezer until ready to use. To make the pesto, blend the basil leaves, parmesan, pine nuts, olive oil and garlic until smooth and then leave to one side. Heat ...
... ¼ cup of the starchy water. Place the pasta in the frying pan with the buttery chicken, then add the pesto and rocket leaves. Add a splash of the reserved cooking water, stir well and serve. Categories: Pasta; Low sugar ...
Make fragrant basil pesto pasta even greener with spinach and frozen peas. Sundried tomatoes add a pop of colour and ... oil and process until combined. Season. Add pesto, tomato strips and remaining spinach to pasta mixture ...
... a food processor and pulse for a few seconds or until just evenly chopped (less time for a more chunky pesto). Scrape down the sides of the bowl with a rubber spatula and then, turning the food processor back on, slowly ...
... the gnocchi and broccoli for 2-3 minutes. Drain well and place back in the pan. Stir through the pesto and serve with extra parmesan if desired. Categories: Gnocchi; High fibre; Lunch; Dinner; Low sugar; Italian; Lemon ...
... Chorizo thinly sliced, 500 g fresh gnocchi, 400 g broccoli cut into florets, 1 cup frozen peas, 190 g basil pesto, 50 g parmesan finely grated, 0.25 bunch basil leaves picked. Method: Preheat oven to 200°C/180°C fan ...
... to the boil and add spaghetti. Simmer until just cooked. Remove from stove and drain. Add pesto spooning through the spaghetti. Add chopped cherry tomatoes and toss around amongst the spaghetti. Sprinkle with cheese ...
... -2 minutes or until well combined. Serve pasta with tofu and basil leaves. Categories: Australian; Halal; Seafood free; Pescatarian; Wheat free; Pesto pasta; Egg free; Tofu; Mains; Gluten free; Vegetarian. Complexity: 3.
Ingredients: 340 g Barilla Penne Rigate, 190 g Barilla Pesto Genovese, 24 cherry tomatoes, 2 tbs extra virgin olive oil, 1 tsp basil, pinch salt, 1 tsp sugar, pinch rock salt. Method: Halve the tomatoes and cook in a pan ...
... 1 pkt fresh pasta, 1 pinch pepper. Method: Put the mince in a mixing bowl with the pesto and basil and mash together with a fork to blend the pesto and herbs into the mince. Shape the mince into 24-30 small balls. Heat 1 ...
... again. Add the kale and garlic mixture and whizz until smooth. Season to taste. Drain the pasta and return it to the pan. Add the pesto and toss to mix well. Serve garnished with shavings of pecorino. Categories: Italian ...
... pine nuts in a dry pan. Drain the pasta and slice the Ingham's Chicken Tenders. Mix the pasta, pesto and pine nuts together. Finish by tossing through the tomatoes, bocconcini, Ingham's Chicken Tender slices and top with ...
... 200 g fine green beans halved, 2 tbs olive oil, 2 tbs breadcrumbs, 6 tbs crème fraîche, 6 tbs ready-made pesto, 4 tbs Parmesan cheese grated, 1 pinch salt, 1 pinch pepper. Method: Bring a large pan of salted water to the ...
... packet until it is just tender. Refresh under cold water, drain and place in a large salad bowl. Stir in the pesto so that the pasta is well coated and add the rocket. Drain the tomatoes and add them to the pasta with ...
... the frying pan and let the aubergine fry for 10 minutes, or until lightly golden, stirring regularly. Add the pesto and most of the ricotta, followed by the pasta. Finely grate in the pecorino, then toss well over the ...
... g Woolworths Italian style fennel pork sausages, 1.5 cups frozen peas, 1 lemon zested, 0.33 cup basil pesto, 60 g parmesan finely grated, 290 g Woolworths Italian style salad kit. Method: Cook gnocchi according to packet ...
... until golden. Heat the oil in apan on medium high heat and cook the spring onions for 1-2 minutes. Stir in the pesto, half the lemon juice and zest and cook for 1 minute. Fill a large pot with water and bring to the boil ...
... , 1 pinch black pepper, 300 g low-fat ricotta, 6 sheet fresh lasagne halved, 2 tbs pine nuts chopped, 80 g pesto, 1 pinch sea salt ground. Method: Preheat oven to 180°C. Cut pumpkin into 2cm cubes and place on a large ...
... in oil for 3-4 minutes in a large saucepan on a medium heat to soften. Add the remaining garlic and the pesto, cook for one minute, pour over the passata and reduce to a simmer for 15 minutes. Reduce the oven to 180°C ...
... cups chicken style liquid stock, 0.33 cup fresh basil leaves chopped, 0.66 cup cheddar grated, 0.33 cup basil pesto, 1 tbs fresh basil leaves. Method: Preheat oven to 200C/180C fan-forced. Heat oil in a 5cm-deep, baking ...
... into rounds, 1 medium zucchini thinly sliced, 1 large red onion peeled and sliced into rounds, 4 tbs red pesto vegetarian, 200 g mozzarella, 1 medium lemon juice, 4 sheets fresh lasagne halved, 30 g parmesan grated, 1 ...
... , 100 g mixed lettuce, 500 g cherry tomatoes halved, 1 bunch basil fresh, leaves torn, 200 g mozzarella torn, 3 tbs pesto. Method: Cook the gnocchi in a pan of boiling water for 1 minute and drain well. Heat the oil in a ...
... , 1 tbs plain flour, 1 drizzle tomato sauce, 0.5 cup pesto. Method: Boil the potatoes in a pan of salted water for 15 ... sauce, or a drizzle of olive oil and some pesto. Categories: Low sugar; Low saturated fat; Italian; ...
... . Serve with some garlic bread and lashings of your favourite grated cheese. SAUCES: Tomato or Basil pesto, Creamy cheese sauces using Parmesan, Provolone, Pecorino, Blue cheese or a really sharp tasty cheese, Pancetta ...
Ingredients: 500 g wholewheat penne, 750 g Australian RSPCA approved fresh chicken breast fillets bulk tray, 140 g pesto style stir through sauce green tomato, 62.5 g sundried tomato strips, 1 tbs vegetable oil. Method: ...
... pasta recipe makes a satisfying midweek dinner when you're short on time and lacking inspiration. Ingredients: 1 avocado diced, 0.25 cup continental parsley, 350 g shell pasta, 1 lemon zested, juiced, 40 g rocket leaves ...
... tomatoes chopped, 175 g baby plum tomatoes halved, 30 g sliced black olives, 1.5 tbs pickled capers, 2 avocados peeled, stoned, and diced, 1 tbs lemon juice, 1 pinch salt, 1 pinch freshly ground black pepper, 3 tbs ...
... , 1 sweet corn cob husks and silks removed, 250 g cherry tomatoes halved, 2 spring onions thinly sliced, 1 avocado cut into wedges, 0.5 cup light sour cream, 0.25 bunch coriander leaves picked. Method: Preheat oven to ...
... and rinse in cold water. Set aside. Remove meat from chicken, discarding skin and bones. Cut into pieces. Halve avocados, remove stone and peel. Cut into large chunks. Toast pine nuts in a small frying pan over a low ...
... red chili deseeded and finely sliced, 125 g cherry tomatoes halved, 6 zucchini shredded on a mandolin, 2 tbs avocado oil, 300 g chicken cooked and shredded, 1 lemon juiced and rind finely grated, 0.33 cup chicken stock ...
... , 2 tbs lemon juice, 4 large spinach wraps. Method: Toss the shredded chicken, pesto, spinach and spring onions in a bowl with the pesto. Mash the avocado with the lemon juice and spread on each of the wraps. Fill the ...
... minutes then flip and cook until the egg is cooked to your liking. Serve with more pesto on top and sliced avocado on the side, if desired. Categories: High fibre; Halal; Italian; Seafood free; Soy free; Eggs; Breakfast ...
... . Using a fork, roughly mash. Stir in lemon juice and season to taste. Top toast with avocado, rocket, chicken, pesto and tomato. Serve. Categories: Lunch; Low sugar; Toast; Seafood free; Egg free; High protein; Tomato ...
... from the loaf and roast it until it turns golden brown. Take a roasted Sourdough slice, spread pesto and avocado mixture on it. - Add roasted caramelised tomatoes, few fresh basil leaves and sprinkle with black pepper ...
... . Season with freshly ground black pepper. Combine tomato, remaining avocado and remaining basil in a medium bowl. Season. Serve turkey with avocado pesto and tomato salad. Categories: Lunch; Low sugar; Roast; Summer ...
... packet instructions. Divide between serving bowls. Top with edamame, black beans, salmon, cabbage, avocado and egg. Serve with a dollop of pesto and season with pepper. Categories: Kale; Bowl; Italian; Salmon; Wheat free ...
... cup hot vegetable stock, 250 g cherry tomatoes, 2 avocados peeled, stoned and chopped, 150 g mozzarella cheese drained and chopped, 1 handful rocket leaves, 2 tbs fresh green pesto, 1 tbs lemon juice, 4 tbs extra virgin ...
... consistency, adding water to loosen if necessary. Heat a drizzle of oil in a large pan on medium heat and add the pesto. Make 4 small wells with the back of a spoon and crack an egg into each. Cook for 3 minutes, flip ...
Level up your pumpkin soup. Serve it in a crusty bread bowl and top it all off with fresh, homemade pesto. Ingredients: 4 mini cob loaves tops and insides removed, 0.5 cup thickened cream, 1 bunch basil leaves picked, 1 ...
... 2 minutes or until egg white has set. Remove pan from heat. Spread toast with ricotta. Top with pesto egg and sprinkle with chilli flakes, if using. Serve. Categories: High fibre; High protein; Low sugar; Seafood free ...
... flour, 1 tsp sea salt flakes, 3 free range eggs, 100 g Woolworths butter softened, cubed, 1 cup basil pesto, 70 g parmesan finely grated. Method: Combine yeast and sugar in a small jug. Add milk and whisk to combine ...
... various meals. Spread it on toast for breakfast, use it as a dip for snacks or heat as a sauce for pesto pasta at dinner. Ingredients: 2 cloves garlic peeled, 3 handfuls fresh herbs, 0.33 cup extra virgin olive oil, 0.33 ...
... cumin, 2 tsp smoked paprika, 16 slices multigrain bread, 5 ml extra virgin olive oil cooking spray, 0.5 cup basil pesto, 30 g baby spinach leaves, 1 tbs water. Method: Heat oil in a large non-stick frying pan over high ...
... in a preheated oven, 220°C for 20-25 minutes until tender, turning halfway through. Meanwhile, make the pesto. Put the walnuts, spring onions, garlic and rocket in a food processor and process until finely chopped. With ...
... olive oil, 150 ggreen beans trimmed, 4 frozen Ocean Chef salmon portions skin on thawed, 0.25 cupbasil pesto, 1 lemon thinly sliced, 200 gsolanato tomatoes halved, 0.25 bunch basil leaves picked. Method: Preheat oven to ...
... go sliced tri colour capsicum. Method: Place flatbreads on a baking paper-lined baking tray. Spread 1/2 cup pesto evenly over flatbreads. Preheat oven to 200°C/ 180°C fan-forced. Top flatbreads with half the cheese. Top ...
... pretzels for an epic snack. Ingredients: 1 kg pizza dough balls, 2 tbs plain flour, 0.33 cup Woolworths basil pesto, 0.75 cup pizza cheese, 1 free range egg lightly beaten, 2 tsp sesame seeds. Method: Remove dough balls ...
... Ingredients: 2 tbs olive oil, 2 large eggplant thinly sliced into discs, 180 g roasted red capsicums jar, drained, 90 g pesto, 0.5 bunch basil fresh, chopped, 3 tbs lemon juice, 125 g goats cheese soft, 60 g rocket, 30 g ...
... soy, vinegar, sesame and sunflower oils. For the pesto, place the coriander, mint, chilli, spring onion, ... thick paste. Fill tartlets with chicken and top with pesto. Serve at room temperature. Categories: French; Savoury ...
... drizzle with a little water. Place the salmon fillets on top and spread the top of each with pesto. Dot any remaining pesto on the greens. Bake for 13-15 minutes until the fish is cooked through and the vegetables are ...
... quarters, 0.5 white onion peeled and diced, 4 tbs olive oil, 0.5 tsp salt, 0.5 tsp pepper, 6 tbs pesto, 2 tbs tomato paste, 1 tsp sugar, 0.9 cup heavy cream, 4 whole wheat bread, 8 havarti slices, 8 mozzarella slices ...
... virgin olive oil use more or less as required. Method: Preheat the oven to 200°C (Gas 6). To make the pesto, put the coriander, basil, garlic, and pine nuts in a food processor, and whiz until the nuts are ground. Add ...
... green beans, 260 g truss tomatoes, 1 tbs olive oil, dill and lemon wedges to serve, 2 tbs almond and olive pesto. Method: Preheat oven to 200°C. Line a baking tray with baking paper. Place 4 x 150g salmon fillets on tray ...
... chicken stock, 1.5 cup kale leaves chopped, 2 cup arborio rice, 0.25 cup olive oil, 0.5 cup basil pesto. Method: Preheat oven to 200°C. Line a roasting pan with baking paper. Arrange mushrooms and chicken in pan and set ...
... -made pizza bases, 100 ml tomato paste, 4 Bertocchi Premium Boneless Leg Hamtorn, 10 cherry tomatoes, 2 tbs basil pesto, 2 tbs basil leaves. Method: Preheat oven to 200c. Place pizza bases onto 2 baking trays and spread ...
... 0.25 red capsicum cut into strips, 5 ml olive oil spray, 150 g cherry tomatoes halved, 0.5 cup basil pesto, 50 g ricotta cheese crumbled. Method: Preheat oven to 200°C. Place the pastry sheet on a baking tray lined with ...
Enjoy this easy-to-make roast lamb with vegetables recipe with family and friends. Paired with a rocket pesto, takes this dish to the next level. Ingredients: 2.1 kg lamb leg roast, 1 garlic clove sliced, 2 tbs olive oil ...
... finely chopped. Add oil and lemon juice and process until a paste forms. Season with pepper. Shred chicken. Place pesto in a large bowl. Add pasta mixture and chicken and toss to combine. Add spinach and toss to combine ...
... with 150g sliced mixed mushrooms. Bake for 15 minutes or until golden brown. To serve, top with extra 1 tbs pesto a handful of rocket and 50g torn prosciutto. Note: For this recipe you will need to refer to the Pecorino ...
... Set Go frozen Mediterranean roasting mix, 475 g cauliflower mash. Method: Place chicken in a ceramic dish. Spoon over pesto and turn to coat. Heat 1 tbs extra virgin olive oil in a pan over medium heat. Cook chicken for ...
... -high heat. Add salami and cook for 3-4 minutes, stirring, or until golden and crisp. Remove from heat. Add pesto, reserving 2 tbs, reserved pasta water, tomato and pasta to pan and toss to coat. Transfer to baking dish ...
... . Ingredients: 400 g Woolworths COOK baby potatoes with butter & herb, 4 lamb forequarter chops, 0.25 cup basil pesto, 250 g cocktail truss tomatoes, 60 g baby rocket, 0.25 cup shaved parmesan. Method: Preheat oven grill ...
... 4 equal portions (see note). Season to taste. Wrap prosciutto around centres, tucking underneath. Set aside. For the pesto, process the pine nuts in a food processor in short bursts until coarsely chopped. Add basil and ...
... is golden brown and juices run clear when thigh joint is pierced. Cut chicken into pieces and brush with extra 2 tbs pesto. Serve with beets on a bed of 120g baby spinach leaves. Note: For this recipe refer to spicy red ...
... roast that everyone can enjoy, try this vegetable and nut roast tart. It features crisp vegan pastry, spinach pesto and sweet roasted veggies. Ingredients: 1 parsnip peeled, 1 red onion cut into thin wedges, 1 small ...
... added salt, 840 g canned no-added-salt chickpeas rinsed, drained, 1.5 cups vegetable stock, 0.33 cup basil pesto, 40 g parmesan finely grated, 0.5 sourdough loaf thickly sliced. Method: Heat oil in a large, deep frying ...
... pan over medium-high heat. Cook chicken for 8 minutes, turning, or until golden. Add stock,1/2 cup water, pesto and garlic, then bring to the boil. Reduce heat to medium-low and simmer, uncovered, for 7 minutes or until ...
... 3 minutes. Add the kale and garlic and cook for 2 more minutes. Serve each lamb steak with a dollop of pesto on top and a side of greens. Categories: Lamb; Lunch; Low sugar; Seafood free; Low salt; Soy free; Roast lamb ...
... it with two forks. Add the can of cannellini beans including the liquid to the chicken stock, stir in the pesto and simmer for 5 minutes. Add the shredded chicken and chopped kale and cook for 2-3 minutes more, until ...
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