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Nutrition: per serving

  • kcal233
  • fat7g
  • saturates2g
  • carbs35g
  • sugars11g
  • fibre5g
  • protein10g
  • salt0.94g
    low

Method

  • step 1

    Heat oil in a pan and gently fry the onion for 3 mins. Stir in the apple and cook for 2-3 mins until both have softened. Stir in tomatoes, passata and beans.

  • step 2

    Bring to the boil, then simmer gently for 10 mins. Stir in the pesto and pasta, mixing well until the pasta is heated through. Serve in bowls with crusty bread.

Recipe from Good Food magazine, April 2006

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Comments, questions and tips (15)

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Overall rating

A star rating of 4.3 out of 5.19 ratings

jeanettehough

Did anyone say it was suitable for vegetarians???

fluffyjacq

Red Pesto is usually made of parmesan cheese: Parmesan/Parmigiano-Reggiano is an EU Protected Designation of Origin product and has to be made using calf rennet, so itâs definitely NOT suitable for vegetarians.

andrewry

We enjoyed this and quite filling, however, next time I will add mushrooms or thin courgette or even some bacon or ham depending on who is sat at my table. Very easy to make, children should love it.

andrewry

We enjoyed this and quite filling, however, next time I will add mushrooms or thin courgette or even some bacon or ham depending on who is sat at my table. Very easy to make, children should love it.

andrewry

A star rating of 5 out of 5.

We enjoyed this and quite filling, however, next time I will add mushrooms or thin courgette or even some bacon or ham depending on who is sat at my table. Very easy to make, children should love it.

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