A rough weekly meal plan helps my budget, body, mind and soul! That’s not to say I’m very good at it, but I’m on a quest to improve this year. Better planning, fresher, fewer ingredients and simple dishes I actually look forward to cooking when I get home after a day at the Palace!
Enter our five-ingredient Basil & Chilli Pesto Pasta! Give it a try and tell us what you think.
With love, as always
You will need
250 g uncooked gluten-free pasta*
70 g Pesto Princess Basil & Chilli Pesto
240 g cherry tomatoes, halved
240 g fresh mozzarella (we used bocconcini and quartered the little balls, but you can also shred or cube the cheese).
Handful of wild rocket
Black pepper and sea salt to taste
* You can buy gluten-free pasta at most supermarkets and it can be kept in an airtight container for up to three days.
1. Cook the pasta according to package instructions, in large pot of salted boiling water. Drain the pasta and toss with olive oil. Set aside to cool slightly.
2. In a large serving bowl, toss all the remaining ingredients together, season generously and serve. It’s that easy!
Food styling and photography by Michelle Parkin.
Food Assistant: Bianca Strydom