eCook Meal
The Perfect Pesto Pasta
with blistered baby tomatoes & crispy onions
A super quick and easy dinner! Pasta with delicious homemade pesto, mozzarella cheese, grated Italian cheese and finished off with a garnish of sweet crispy onions.
Serving guide
Choose your portion size.
CHICK OUT THOSE PEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas for 8-10 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. On completion, season and remove from the pan.
HEY PESTO!
Place a pot over a medium heat with sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and finely chop. Place in a bowl with the chopped basil, ½ the grated Italian-style cheese, 50ml of olive oil, and some seasoning. Mix until fully combined. Alternatively, place all the ingredients in a blender and blend until smooth.
PASTA LA VISTA!
Return the pot to a high heat and fill with salted water. Once bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid to keep warm.
BLISTER THE TOMS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved tomatoes for 3-4 minutes until blistered and charred. In the final minute, add a sweetener of choice (to taste) and some seasoning.
ALL TOGETHER NOW
Add the homemade pesto, charred tomatoes, and grated Mozzarella to the cooked pasta and mix until fully combined. Add the reserved pasta water if the sauce is too thick. Place over a medium heat and cook until warmed through and the cheese is melted.
OH MY FOODNESS!
Make a bed of pasta and scatter over the crispy Chickpeas. Sprinkle over the remaining Italian-style cheese and garnish with the crispy onions. Well done, Chef!
Chickpeas - 60g
Sunflower Seeds - 15g
Fresh Basil - 25g
Grated Italian-style Hard Cheese - 50ml
Tagliatelle Pasta - 125g
Baby Tomatoes - 100g
Grated Mozzarella - 25g
Crispy Onions - 10ml
CHICK OUT THOSE PEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas for 8-10 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. On completion, season and remove from the pan.
HEY PESTO!
Place a pot over a medium heat with sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and finely chop. Place in a bowl with the chopped basil, ½ the grated Italian-style cheese, 100ml of olive oil, and some seasoning. Mix until fully combined. Alternatively, place all the ingredients in a blender and blend until smooth.
PASTA LA VISTA!
Return the pot to a high heat and fill with salted water. Once bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid to keep warm.
BLISTER THE TOMS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved tomatoes for 4-5 minutes until blistered and charred. In the final minute, add a sweetener of choice (to taste) and some seasoning.
ALL TOGETHER NOW
Add the homemade pesto, charred tomatoes, and grated Mozzarella to the cooked pasta and mix until fully combined. Add the reserved pasta water if the sauce is too thick. Place over a medium heat and cook until warmed through and the cheese is melted.
OH MY FOODNESS!
Make a bed of pasta and scatter over the crispy Chickpeas. Sprinkle over the remaining Italian-style cheese and garnish with the crispy onions. Well done, Chef!
Chickpeas - 120g
Sunflower Seeds - 30g
Fresh Basil - 50g
Grated Italian-style Hard Cheese - 100ml
Tagliatelle Pasta - 250g
Baby Tomatoes - 200g
Grated Mozzarella - 50g
Crispy Onions - 20ml
CHICK OUT THOSE PEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. On completion, season and remove from the pan.
HEY PESTO!
Place a pot over a medium heat with sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and finely chop. Place in a blender with the basil leaves, ½ the grated Italian-style cheese, and 150ml of olive oil. Blend until smooth, adding more oil if the pesto is too thick for your liking. Alternatively, if you would like a chunkier pesto; place all the ingredients in a bowl and mix until fully combined.
PASTA LA VISTA!
Return the pot to a high heat and fill with salted water. Once bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid to keep warm.
BLISTER THE TOMS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved tomatoes for 5-6 minutes until blistered and charred. In the final minute, add a sweetener of choice (to taste) and some seasoning.
ALL TOGETHER NOW
Add the homemade pesto, charred tomatoes, and grated Mozzarella to the cooked pasta and mix until fully combined. Add the reserved pasta water if the sauce is too thick. Place over a medium heat and cook until warmed through and the cheese is melted.
OH MY FOODNESS!
Make a bed of pasta and scatter over the crispy Chickpeas. Sprinkle over the remaining Italian-style cheese and garnish with the crispy onions. Well done, Chef!
Chickpeas - 180g
Sunflower Seeds - 45g
Fresh Basil - 75g
Grated Italian-style Hard Cheese - 150ml
Tagliatelle Pasta - 375g
Baby Tomatoes - 300g
Grated Mozzarella - 75g
Crispy Onions - 30ml
CHICK OUT THOSE PEAS
Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained Chickpeas for 12-15 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. On completion, season and remove from the pan.
HEY PESTO!
Place a pot over a medium heat with sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and finely chop. Place in a blender with the basil leaves, ½ the grated Italian-style cheese, and 200ml of olive oil. Blend until smooth, adding more oil if the pesto is too thick for your liking. Alternatively, if you would like a chunkier pesto; place all the ingredients in a bowl and mix until fully combined.
PASTA LA VISTA!
Return the pot to a high heat and fill with salted water. Once bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid to keep warm.
BLISTER THE TOMS
Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved tomatoes for 6-7 minutes until blistered and charred. In the final minute, add a sweetener of choice (to taste) and some seasoning.
ALL TOGETHER NOW
Add the homemade pesto, charred tomatoes, and grated Mozzarella to the cooked pasta and mix until fully combined. Add the reserved pasta water if the sauce is too thick. Place over a medium heat and cook until warmed through and the cheese is melted.
OH MY FOODNESS!
Make a bed of pasta and scatter over the crispy Chickpeas. Sprinkle over the remaining Italian-style cheese and garnish with the crispy onions. Well done, Chef!
Chickpeas - 240g
Sunflower Seeds - 60g
Fresh Basil - 100g
Grated Italian-style Hard Cheese - 200ml
Tagliatelle Pasta - 500g
Baby Tomatoes - 400g
Grated Mozzarella - 100g
Crispy Onions - 40ml
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R157.46
for 4 servings · R39.36 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Crispy Onions needs 40 mlCrispy Onion Sprinkle 100 g R28.99 · whole pack (size can't be divided)R28.99
-
Grated Mozzarella needs 100 gChicken Breast Fillets Topped with Mozzarella & Spring Onion 800 g 800 g at R149.99 · 13% of packR18.75
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Grated Italian-style Hard Cheese needs 200 mlPlantLove™ Dairy Free Macadamia Nut Based Grated Hard Cheese 60 g R39.99 · whole pack (size can't be divided)R39.99
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Chickpeas needs 240 gChilli, Chickpea & Butternut Soup Mix 600 g 600 g at R42.99 · 40% of packR17.20
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Tagliatelle Pasta needs 500 gTagliatelle Pasta 500 g 500 g at R22.99 · 100% of packR22.99
-
Fresh Basil needs 100 gSouth African Feta Cheese with Sun-Dried Tomato & Basil 400 g 400 g at R74.99 · 25% of packR18.75
-
Sunflower Seeds needs 60 gSunflower Seeds 250 g 250 g at R44.99 · 24% of packR10.80
Not in the Woolies basket — source these elsewhere:
- Baby Tomatoes
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for The Perfect Pesto Pasta?
The preparation time for The Perfect Pesto Pasta with blistered baby tomatoes & crispy onions is between 20 and 35 minutes.
What is the total time required to make The Perfect Pesto Pasta with blistered baby tomatoes & crispy onions?
The total time required to make The Perfect Pesto Pasta with blistered baby tomatoes & crispy onions is between 35 and 50 minutes.
How many servings does The Perfect Pesto Pasta provide?
4 servings
What are the main ingredients in The Perfect Pesto Pasta?
Baby Tomato, Chickpeas, Crispy Onions, Fresh Basil, Grated Italian-style Hard Cheese, Mozzarella, Sunflower Seeds, Tagliatelle Pasta
What is the nutritional information of The Perfect Pesto Pasta?
Calories: 887, Carbs: 91 grams, Fat: grams, Protein: 38.5 grams, Sugar: 8 grams, Salt: 354 grams
How do I prepare The Perfect Pesto Pasta?
HEY PESTO!: Place a pot over a medium heat with sunflower seeds. Toast for 2-4 minutes until lightly browned, shifting occasionally. Remove from the pot on completion and finely chop. Place in a bowl with the chopped basil, ½ the grated Italian-style cheese, 100ml of olive oil, and some seasoning. Mix until fully combined. Alternatively, place all the ingredients in a blender and blend until smooth. CHICK OUT THOSE PEAS: Place a pan over a medium-high heat with a drizzle of oil. When hot, toast the drained chickpeas for 8-10 minutes until crispy and caramel in colour. For best results, only shift them occasionally. If they start to pop out, use a lid to rein them in. On completion, season and remove from the pan. OH MY FOODNESS!: Make a bed of pasta and scatter over the crispy chickpeas. Sprinkle over the remaining Italian-style cheese and garnish with the crispy onions. Well done, Chef! BLISTER THE TOMS: Return the pan to a medium heat with a drizzle of oil. When hot, fry the halved tomatoes for 4-5 minutes until blistered and charred. In the final minute, add a sweetener of choice (to taste) and some seasoning. PASTA LA VISTA!: Return the pot to a high heat and fill with salted water. Once bubbling rapidly, cook the pasta for 8-10 minutes until al dente. Drain on completion, reserving a cup of pasta water. Toss some oil through the pasta to prevent sticking and return to the pot. Cover with a lid to keep warm. ALL TOGETHER NOW: Add the homemade pesto, charred tomatoes, and grated mozzarella to the cooked pasta and mix until fully combined. Add the reserved pasta water if the sauce is too thick. Place over a medium heat and cook until warmed through and the cheese is melted.
What should be prepared from my kitchen to make The Perfect Pesto Pasta?
Baby Tomato, Chickpeas, Crispy Onions, Fresh Basil, Grated Italian-style Hard Cheese, Mozzarella, Sunflower Seeds, Tagliatelle Pasta
How many calories does The Perfect Pesto Pasta have?
887 calories
How much fat content does The Perfect Pesto Pasta have?
grams