{"id":7722,"date":"2020-06-06T13:46:51","date_gmt":"2020-06-06T12:46:51","guid":{"rendered":"http:\/\/wenvoe.org.uk\/?p=7722"},"modified":"2020-06-06T13:46:51","modified_gmt":"2020-06-06T12:46:51","slug":"tomato-and-pesto-spaghetti","status":"publish","type":"post","link":"http:\/\/wenvoe.org.uk\/?p=7722","title":{"rendered":"Tomato and Pesto Spaghetti"},"content":{"rendered":"

MR GREEDY\u2019S KITCHEN – JUNE<\/span><\/b><\/p>\n

Tomato and Pesto Spaghetti <\/strong><\/span><\/p>\n

1tbsp. garlic olive oil<\/p>\n

330g pack cherry tomatoes, halved<\/p>\n

4 large garlic cloves, finely chopped<\/p>\n

1\/2 tsp. crushed chillies, plus extra to serve (optional)<\/p>\n

1 lemon, zested and juiced<\/p>\n

350g dried linguine<\/p>\n

3\/4 x 190g spinach and ricotta pesto (or green pesto)<\/p>\n

Heat the oil in a frying pan over a medium heat. Add the tomatoes, season well and fry for 4 – 5 minutes, stirring occasionally, until beginning to soften and caramelise. Stir in the garlic, chillies and lemon zest, reduce the heat to low and cook for 2 – 3 minutes until fragrant. Cook the linguine to pack instructions. Drain, reserving 2 tbsp. of the cooking water. Stir the pesto, lemon juice and reserved cooking water into the pasta. Use tongs to toss every thing together to coat. Toss through half the tomatoes, serve with the remaining tomatoes in a separate serving dish. Sprinkle with a small dish of extra chillies, if you like.<\/p>\n

 <\/p>\n

\n
\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

MR GREEDY\u2019S KITCHEN – JUNE Tomato and Pesto Spaghetti 1tbsp. garlic olive oil 330g pack cherry tomatoes, halved 4 large garlic cloves, finely chopped 1\/2 tsp. crushed chillies, plus extra to serve (optional) 1 lemon, zested and juiced 350g dried linguine 3\/4 x 190g spinach and ricotta pesto (or green pesto) Heat the oil in a frying pan over a […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_is_tweetstorm":false,"jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[129],"tags":[],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p6cWjO-20y","jetpack-related-posts":[{"id":13590,"url":"http:\/\/wenvoe.org.uk\/?p=13590","url_meta":{"origin":7722,"position":0},"title":"Garlickly Lamb with Peppers and Couscous & Chicken Pesto Crumble","author":"Alan Williams","date":"5th September 2023","format":false,"excerpt":"Garlickly Lamb with Peppers and Couscous 2 x 110g packets flavoured couscous [ or plain ] 50g bought or homemade garlic butter 2 tbsp garlic olive oil 4 lamb leg steaks 250g peppers seeded and cut into strips 20 - 25 Kalamata olives handful of fresh mint or flatleaf parsley\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":7415,"url":"http:\/\/wenvoe.org.uk\/?p=7415","url_meta":{"origin":7722,"position":1},"title":"Pork and Pesto Cobbler","author":"Alan Williams","date":"2nd April 2020","format":false,"excerpt":"Pork and Pesto Cobbler 1 tbsp. olive oil 450g pork fillet, cut into 2.5 cm chunks 1 large red onion cut into wedges 2 large cloves of garlic, crushed 2 carrots, cut into 2.5 cm pieces 1 tbsp. plain flour 15g fresh rosemary, roughly chopped 1 vegetable stock cube, made\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":13212,"url":"http:\/\/wenvoe.org.uk\/?p=13212","url_meta":{"origin":7722,"position":2},"title":"MR GREEDY\u2019S KITCHEN","author":"Alan Williams","date":"3rd July 2023","format":false,"excerpt":"MR GREEDY\u2019S KITCHEN Basque Fish Paella 450g white fish [cod or haddock] 140g chargrilled calamari rings [ready to eat] M&S 2 x 100g cooked mussels [M&S] 1 x 165g raw Honduran king prawns [M&S] 1 large onion 120g large tomatoes, cored and chopped 2 large cloves of garlic 1 med\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5806,"url":"http:\/\/wenvoe.org.uk\/?p=5806","url_meta":{"origin":7722,"position":3},"title":"Leek Linguine","author":"Alan Williams","date":"6th May 2019","format":false,"excerpt":"Leek Linguine 400g linguine 2 sprigs of fresh thyme 2 med leeks, quartered and sliced thinly 2 large garlic cloves, crushed 150g frozen peas 50g grated Parmesan cheese 150ml single cream 2 tbsp. flat leafed parsley chopped Bring a large pan of water to the boil. Cook the linguine and\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":11755,"url":"http:\/\/wenvoe.org.uk\/?p=11755","url_meta":{"origin":7722,"position":4},"title":"Speedy Moroccan Meatballs","author":"Alan Williams","date":"5th June 2022","format":false,"excerpt":"Speedy Moroccan Meatballs 1 tbsp olive oil 350g pack ready made beef meatballs (approx 16) 1 large onion, sliced 100g dried apricots, halved 1 small cinnamon stick 400g tin chopped tomatoes 3 large garlic, finely chopped 25g toasted flaked almonds handful coriander, roughly chopped Heat oil in a large deep\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]},{"id":5415,"url":"http:\/\/wenvoe.org.uk\/?p=5415","url_meta":{"origin":7722,"position":5},"title":"Leftover Turkey Jambalaya","author":"Alan Williams","date":"6th January 2019","format":false,"excerpt":"Leftover\u00a0Turkey Jambalaya 4 tsp garlic olive oil 1 onion, chopped 1 red and green pepper, de-seeded and chopped 4 sticks of celery, chopped 4 large cloves of garlic, crushed and chopped 4 spicy sausages or chorizo, cut into chunks 450g leftover Christmas meats [turkey, ham, pork]\u00a0cut into chunks 2 large\u2026","rel":"","context":"In "Mr Greedy's Kitchen"","block_context":{"text":"Mr Greedy's Kitchen","link":"http:\/\/wenvoe.org.uk\/?cat=129"},"img":{"alt_text":"","src":"","width":0,"height":0},"classes":[]}],"_links":{"self":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/7722"}],"collection":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=7722"}],"version-history":[{"count":1,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/7722\/revisions"}],"predecessor-version":[{"id":7723,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=\/wp\/v2\/posts\/7722\/revisions\/7723"}],"wp:attachment":[{"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=7722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=7722"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/wenvoe.org.uk\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=7722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}