Creamy Pesto and Pea Pasta Skillet

How to make  Creamy Pesto and Pea Pasta Skillet

Prep Time:  10 minutes        |        Cook Time:  15 minutes          |        Serves: 4

Ingredients

• 250 g Remano gluten free penne  
• 1 onion, diced
• 2 tsp Stonemill crushed garlic
• 1 tbsp The Olive Tree extra virgin olive oil  
• 1 cup Market Fare frozen peas
• 250g Westacre Dairy cream cheese block, cut into cubes  
• 3 cups Chefs' Cupboard vegetable liquid stock
• ¼ cup Remano basil pesto
• ¼ tsp Stonemill salt  
• Stonemill pepper, to taste

Method

1. Heat olive oil in a large deep pan over medium heat. Add the onion and cook for 3 minutes until softened.
2. Add crushed garlic and cook for 1 minute until fragrant.
3. Add the gluten free penne and pour in the vegetable liquid stock. Season with salt and pepper to taste.
4. Bring to a gentle simmer, then reduce heat and cook for 12–15 minutes, stirring occasionally, until the pasta is nearly tender.
5. Add the peas and cream cheese cubes. Stir until the cream cheese melts into a smooth, creamy sauce.
6. Stir through the basil pesto until fully combined.
7. Serve warm.

Tip

• For added creaminess, stir an extra spoonful of cream cheese into the sauce just before serving.
• For an easy veggie boost, stir through a handful of baby spinach or some zucchini ribbons at the end. They’ll soften quickly and blend beautifully into the creamy sauce.