♡



♡

Category: Quick

  • Thai Chilli Steak Salad with Mint, Pak Choi & Peanuts

    Thai Chilli Steak Salad with Mint, Pak Choi & Peanuts

    Thai Chilli Steak Salad with Mint, Pak Choi & Peanuts

    FemkeFemke
    A fast Thai-inspired steak salad with lime, sweet chilli, crisp vegetables, mint and roasted peanuts. Fresh, spicy and ready in minutes.
    No ratings yet
    Pin Save
    Servings
    Servings 2 people

    Ingredients
     

    • 1 steak about 250 g
    • 1 tbsp sesame oil
    • 0.5 lime juice
    • 1 tbsp Thai chilli sauce
    • 1 red onion thinly sliced
    • 1 pak choi
    • 0.5 cucumber
    • 1 handful fresh mint leaves
    • 1 handful roasted peanuts
    Add to Shopping List

    Instructions

    • Grill the steak in sesame oil for about 3 minutes on each side. Set aside to rest.
      1 steak, 1 tbsp sesame oil
    • Mix the lime juice with the Thai chilli sauce to make the dressing.
      0.5 lime, 1 tbsp Thai chilli sauce
    • Slice the pak choi and cucumber into thin strips. Toss with the red onion and mint.
      1 red onion, 1 pak choi, 0.5 cucumber, 1 handful fresh mint leaves
    • Slice the steak thinly and add it to the vegetables. Pour over the dressing, toss, and finish with roasted peanuts.
      1 handful roasted peanuts
    Start Cooking

    Chef's notes

    Rest the steak before slicing so the juices stay in the meat.
    Drink pairing
    The salad is spicy, zesty and aromatic. A good pairing should cool the chilli and lift the lime and mint.

    Alcoholic

    • Off-dry Riesling
    • Gewürztraminer
    • Light lager or wheat beer

    Non alcoholic

    • Lime and mint sparkling water
    • Iced jasmine tea
    • Alcohol-free ginger beer
    Nutrition per serving
    Calories: 348kcal (17%) | Carbohydrates: 11g (4%) | Protein: 24g (48%) | Fat: 23g (35%) | Saturated Fat: 8g (50%) | Cholesterol: 69mg (23%) | Sodium: 488mg (21%) | Potassium: 535mg (15%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 478IU (10%) | Vitamin B12: 2µg (33%) | Vitamin C: 15mg (18%) | Vitamin D: 0.1µg (1%) | Vitamin E: 0.2mg (1%) | Vitamin K: 12µg (11%) | Folate: 33µg (8%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • Creamy Roasted Hokkaido Pumpkin Spaghetti with Bacon, Sage and Parmesan

    Creamy Roasted Hokkaido Pumpkin Spaghetti with Bacon, Sage and Parmesan

    Creamy Roasted Hokkaido Pumpkin Spaghetti with Bacon, Sage and Parmesan

    Applause for the Chef TeamApplause for the Chef Team
    A comforting pasta with roasted Hokkaido pumpkin, crisp bacon, sage and Parmesan. Creamy, savoury and autumnal.
    No ratings yet
    Pin Save
    Servings
    Servings 2 people

    Ingredients
     

    • 0.5 Hokkaido pumpkin
    • 1 tbsp olive oil
    • 0.5 red bell pepper seeded
    • 125 g bacon lardons
    • 0.5 large garlic clove finely chopped
    • 3 sprigs fresh sage plus extra to finish
    • 250 g spaghetti
    • 50 ml cream
    • 2 tbsp grated Parmesan
    • salt and pepper
    Add to Shopping List

    Instructions

    • Preheat the oven to 200°C and line a baking tray. Cut the pumpkin into wedges, remove seeds and roast with olive oil for about 40 minutes until tender.
      0.5 Hokkaido pumpkin, 1 tbsp olive oil
    • Finely dice the pepper. Fry the bacon, then add garlic and pepper. Chop the sage and add it to the pan. Cook the spaghetti according to the packet instructions.
      0.5 red bell pepper, 125 g bacon lardons, 0.5 large garlic clove, 3 sprigs fresh sage, 250 g spaghetti
    • Dice one piece of roasted pumpkin and blend the rest with the cream. Season, then add to the bacon pan and warm through. Toss with the spaghetti and finish with pumpkin cubes, sage and Parmesan.
      50 ml cream, 2 tbsp grated Parmesan, salt and pepper
    Start Cooking

    Chef's notes

    Hokkaido pumpkin does not need peeling if the skin is clean and tender after roasting.
    Drink pairing
    This pasta is creamy, smoky and sweet from the pumpkin. Pair with rounded whites, soft reds or refreshing beer.

    Alcoholic

    • Viognier or lightly oaked Chardonnay
    • Pinot Noir
    • Amber Ale

    Non alcoholic

    • Sparkling apple and sage water
    • Roasted barley iced tea
    • Alcohol-free amber ale
    Nutrition per serving
    Calories: 831kcal (42%) | Carbohydrates: 126g (42%) | Protein: 35g (70%) | Fat: 23g (35%) | Saturated Fat: 9g (56%) | Cholesterol: 33mg (11%) | Sodium: 1368mg (59%) | Potassium: 1567mg (45%) | Fiber: 10g (42%) | Sugar: 13g (14%) | Vitamin A: 5993IU (120%) | Vitamin B12: 0.1µg (2%) | Vitamin C: 80mg (97%) | Vitamin D: 0.4µg (3%) | Vitamin E: 2mg (13%) | Vitamin K: 10µg (10%) | Folate: 119µg (30%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Plant-Based Dumpling Noodle Soup with Pak Choi and Shiitake

    Applause for the Chef TeamApplause for the Chef Team
    A quick vegan noodle soup with vegetable gyoza, shiitake, udon noodles, pak choi, soy and rice vinegar. Savoury, warming and full of texture.
    No ratings yet
    Pin Save
    Servings
    Servings 4 people

    Ingredients
     

    • 3 spring onions
    • 3 garlic cloves
    • 30 g fresh ginger
    • 125 g shiitake mushrooms
    • 4 tbsp sunflower oil
    • 1 star anise
    • 1 vegan vegetable stock cube
    • 1 l boiling water
    • 3 tbsp soy sauce
    • 3 tbsp rice vinegar
    • 270 g vegetable gyoza
    • 300 g thick udon noodles
    • 550 g Shanghai pak choi
    • 4 tsp sesame oil
    Add to Shopping List

    Instructions

    • Roughly chop the white parts of the spring onions and finely slice the green parts. Finely chop the garlic, grate the ginger and halve the shiitake.
      3 spring onions, 3 garlic cloves, 30 g fresh ginger, 125 g shiitake mushrooms
    • Heat half the sunflower oil in a soup pan and fry the shiitake for about 3 minutes, until lightly browned.
      4 tbsp sunflower oil, 125 g shiitake mushrooms
    • Add star anise, garlic, ginger and white spring onion. Cook for 2 minutes until fragrant.
      1 star anise, 3 garlic cloves, 30 g fresh ginger, 3 spring onions
    • Add the stock cube and boiling water. Bring to a boil, then add soy sauce and rice vinegar. Simmer for 10 minutes, adding dumplings after 8 minutes.
      1 vegan vegetable stock cube, 1 l boiling water, 3 tbsp soy sauce, 3 tbsp rice vinegar, 270 g vegetable gyoza
    • Rinse the udon noodles under warm water and divide between bowls. Quarter the pak choi lengthways.
      300 g thick udon noodles, 550 g Shanghai pak choi
    • Stir-fry the pak choi in the remaining sunflower oil over high heat for 5 minutes. Toss with half the sesame oil.
      550 g Shanghai pak choi, 4 tbsp sunflower oil, 4 tsp sesame oil
    • Ladle the soup and dumplings over the noodles. Top with pak choi, green spring onion and the remaining sesame oil.
      3 spring onions, 4 tsp sesame oil
    Start Cooking

    Chef's notes

    The soup base can be made a day ahead. Add the dumplings and pak choi shortly before serving so they stay fresh.
    Drink pairing
    This noodle soup is savoury, mushroomy and soy-led, with sesame richness and a little acidity from rice vinegar. Drinks with brightness, gentle bitterness or clean bubbles work well.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Junmai sake served lightly chilled
    • Crisp pilsner or rice lager

    Non alcoholic

    • Cold green tea with lemon
    • Sparkling yuzu or lime water
    • Alcohol-free pilsner
    Nutrition per serving
    Calories: 486kcal (24%) | Carbohydrates: 57g (19%) | Protein: 14g (28%) | Fat: 25g (38%) | Saturated Fat: 3g (19%) | Cholesterol: 3mg (1%) | Sodium: 1725mg (75%) | Potassium: 539mg (15%) | Fiber: 6g (25%) | Sugar: 9g (10%) | Vitamin A: 6234IU (125%) | Vitamin C: 72mg (87%) | Vitamin D: 0.1µg (1%) | Vitamin E: 6mg (40%) | Vitamin K: 83µg (79%) | Folate: 104µg (26%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • 10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    10-Minute Sambal Shrimp Wok with Rice and Japanese Vegetables

    Applause for the Chef TeamApplause for the Chef Team
    A fast, spicy wok dinner with garlicky shrimp, sambal, ginger, rice and crunchy vegetables. Big flavour, very little effort and ready in about 10 minutes.
    4 from 1 vote
    Pin Save
    Servings
    Servings 4 people

    Ingredients
     

    • 2 tbsp peanut oil
    • 370 g raw peeled shrimp with garlic
    • 600 g cooked basmati rice
    • 1 tbsp sambal badjak
    • 2 tsp chopped ginger
    • 800 g Japanese-style wok vegetables with soybeans and yellow carrot
    Add to Shopping List

    Instructions

    • Heat half the oil in a hot wok. Stir-fry the shrimp for about 3 minutes, then remove and keep warm.
      2 tbsp peanut oil, 370 g raw peeled shrimp with garlic
    • Add the remaining oil. Stir-fry the rice with sambal and ginger for 4 minutes, breaking up the grains as you go.
      2 tbsp peanut oil, 600 g cooked basmati rice, 1 tbsp sambal badjak, 2 tsp chopped ginger
    • Add the vegetables and cook for 3 minutes over high heat, tossing constantly.
      800 g Japanese-style wok vegetables
    • Return the shrimp to the wok and cook for 2 more minutes. Season with pepper and salt if needed.
      370 g raw peeled shrimp with garlic
    Start Cooking

    Chef's notes

    Leftover cooked rice works especially well here. Serve with extra sambal on the side.
    Drink pairing
    This dish is salty, spicy and fast, with shrimp sweetness and sambal heat. Crisp, cold drinks with citrus or gentle sweetness work best.

    Alcoholic

    • Dry Riesling or Grüner Veltliner
    • Light, cold lager
    • Very dry rosé

    Non alcoholic

    • Lime iced tea
    • Sparkling cucumber water with ginger
    • Alcohol-free lager
    Nutrition per serving
    Calories: 452kcal (23%) | Carbohydrates: 70g (23%) | Protein: 23g (46%) | Fat: 10g (15%) | Saturated Fat: 2g (13%) | Cholesterol: 117mg (39%) | Sodium: 619mg (27%) | Potassium: 585mg (17%) | Fiber: 9g (38%) | Sugar: 0.1g | Vitamin A: 10323IU (206%) | Vitamin B12: 1µg (17%) | Vitamin C: 21mg (25%) | Vitamin D: 0.1µg (1%) | Vitamin E: 2mg (13%) | Vitamin K: 0.3µg | Folate: 80µg (20%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • Bright South American Chicken & Bean Soup with Lime and Coriander

    Bright South American Chicken & Bean Soup with Lime and Coriander

    Bright South American Chicken & Bean Soup with Lime and Coriander

    DaanDaan
    A generous, lightly spicy meal soup with chicken, red kidney beans, sweetcorn and a creamy coconut base. Fast enough for a weekday but filling enough to serve as dinner.
    4.5 from 2 votes
    Pin Save
    Servings
    Servings 4 people

    Ingredients
     

    • 1 red chilli
    • 295 g grilled red peppers from a jar drained
    • 2 chicken stock cubes
    • 400 ml coconut milk
    • 800 ml hot water
    • 1 lime
    • 15 g fresh coriander
    • 250 g cherry tomatoes
    • 300 g tinned sweetcorn drained
    • 225 g small red kidney beans drained
    • 320 g chicken breast pieces
    Add to Shopping List

    Instructions

    • Trim the chilli, halve it lengthways, remove the seeds and chop finely. Drain the grilled peppers and cut them into pieces.
      1 red chilli, 295 g grilled red peppers from a jar
    • Put the chilli, peppers, stock cubes, coconut milk and hot water in a large pan. Bring to a gentle boil and simmer for 10 minutes.
      1 red chilli, 295 g grilled red peppers from a jar, 2 chicken stock cubes, 400 ml coconut milk, 800 ml hot water
    • Zest the lime, then juice half and cut the other half into wedges. Roughly chop the coriander. Halve the tomatoes and drain the sweetcorn.
      1 lime, 15 g fresh coriander, 250 g cherry tomatoes, 300 g tinned sweetcorn
    • Blend the soup until smooth. Add lime zest, 2 tbsp lime juice and half the coriander, then return to the heat.
      1 lime, 15 g fresh coriander
    • Add tomatoes, sweetcorn, kidney beans and chicken. Simmer gently for about 10 minutes until the chicken is cooked through.
      250 g cherry tomatoes, 300 g tinned sweetcorn, 225 g small red kidney beans, 320 g chicken breast pieces
    • Season with pepper and salt if needed. Serve in deep bowls with the remaining coriander and lime wedges.
      1 lime, 15 g fresh coriander
    Start Cooking

    Chef's notes

    Serve with crusty bread or warm tortillas if you want a bigger meal.
    Drink pairing
    This soup is creamy, lightly spicy and lifted by lime and coriander. It needs drinks with freshness, citrus or gentle fruit to balance the coconut and chilli.

    Alcoholic

    • Sauvignon Blanc or Verdejo
    • Dry Riesling for the chilli and lime
    • Mexican-style lager with a lime wedge

    Non alcoholic

    • Lime and mint sparkling water
    • Iced hibiscus tea with orange
    • Alcohol-free wheat beer with citrus notes
    Nutrition per serving
    Calories: 430kcal (22%) | Carbohydrates: 34g (11%) | Protein: 26g (52%) | Fat: 24g (37%) | Saturated Fat: 19g (119%) | Cholesterol: 51mg (17%) | Sodium: 1768mg (77%) | Potassium: 1178mg (34%) | Fiber: 7g (29%) | Sugar: 9g (10%) | Vitamin A: 1222IU (24%) | Vitamin B12: 0.2µg (3%) | Vitamin C: 78mg (95%) | Vitamin D: 0.1µg (1%) | Vitamin E: 1mg (7%) | Vitamin K: 18µg (17%) | Folate: 90µg (23%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • Japanese Sweet and Sour Pickled Cucumber with Rice Vinegar

    Japanese Sweet and Sour Pickled Cucumber with Rice Vinegar

    Japanese Sweet and Sour Pickled Cucumber with Rice Vinegar

    BramBram
    A simple sweet and tangy cucumber pickle that comes together fast. Fresh, bright, and ideal as a light side or topping.
    No ratings yet
    Pin Save
    Servings
    Servings 2 servings

    Ingredients
     

    Ingredients

    • 300 g cucumber thinly sliced
    • 30 ml rice vinegar
    • 10 g sugar
    • 2 g salt
    Add to Shopping List

    Instructions

    • Slice the cucumber thinly and place in a bowl.
    • Mix with the rice vinegar, sugar, and salt until evenly coated.
    • Leave for 5 to 10 minutes, then serve chilled or at room temperature.
    Start Cooking

    Chef's notes

    The flavour gets better as it sits, but it is best the same day.
    Nutrition per serving
    Calories: 40kcal (2%) | Carbohydrates: 8g (3%) | Protein: 1g (2%) | Fat: 0.3g | Saturated Fat: 0.02g | Sodium: 391mg (17%) | Potassium: 205mg (6%) | Fiber: 1g (4%) | Sugar: 7g (8%) | Vitamin A: 108IU (2%) | Vitamin C: 5mg (6%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • Smashed Japanese Cucumber with Sesame, Garlic and Nori

    Smashed Japanese Cucumber with Sesame, Garlic and Nori

    Smashed Japanese Cucumber with Sesame, Garlic and Nori

    BramBram
    A bold, crunchy cucumber dish smashed for maximum texture, then coated in sesame, soy, garlic and a hint of spice. Fast, addictive and full of umami.
    No ratings yet
    Pin Save
    Servings
    Servings 1

    Ingredients
     

    Cucumber

    • 160 g cucumber lightly smashed and torn into chunks

    Seasoning

    • 1 tsp sesame oil
    • 1 tsp soy sauce
    • 1 tsp rice vinegar
    • 0.5 tsp sugar
    • 0.5 tsp toasted sesame seeds
    • 0.25 tsp garlic finely grated
    • 4 shakes shichimi togarashi
    • 0.25 sheet nori torn
    • 1 pinch salt
    Add to Shopping List

    Instructions

    • Place the cucumber on a board and smash it lightly with a knife or meat hammer, then tear into irregular bite size pieces.
      160 g cucumber
    • Sprinkle with salt, mix and let sit for 2 to 3 minutes to draw out moisture.
      1 pinch salt
    • Add sesame oil, soy sauce, rice vinegar, sugar, garlic and mix well.
      1 tsp sesame oil, 1 tsp soy sauce, 1 tsp rice vinegar, 0.5 tsp sugar, 0.25 tsp garlic
    • Finish with sesame seeds, shichimi and torn nori, then serve.
      0.5 tsp toasted sesame seeds, 0.25 sheet nori, 4 shakes shichimi togarashi
    Start Cooking

    Chef's notes

    Wonderful refreshing side with any kind of SE Asian dish
     
    Drink pairing
    This smashed Japanese cucumber salad is fresh, salty, and deeply umami from the soy sauce and nori. Light, crisp drinks with good acidity and a clean finish pair best and keep the dish refreshing without overpowering its delicate flavors.

    Alcoholic

    • Dry Riesling or Grüner Veltliner for bright acidity and freshness
    • Junmai Ginjo sake served chilled
    • Japanese lager such as Asahi or Sapporo

    Non alcoholic

    • Cold jasmine green tea or sparkling yuzu water with a squeeze of lime
    Nutrition per serving
    Calories: 85kcal (4%) | Carbohydrates: 8g (3%) | Protein: 2g (4%) | Fat: 5g (8%) | Saturated Fat: 1g (6%) | Sodium: 443mg (19%) | Potassium: 318mg (9%) | Fiber: 3g (13%) | Sugar: 5g (6%) | Vitamin A: 1334IU (27%) | Vitamin C: 6mg (7%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • Sticky and Tender Instant Pot BBQ Pulled Chicken with Homemade Sauce

    Sticky and Tender Instant Pot BBQ Pulled Chicken with Homemade Sauce

    Sticky and Tender Instant Pot BBQ Pulled Chicken with Homemade Sauce

    Casper @Applause for the ChefCasper @Applause for the Chef
    This is one of those recipes that just works. Everything goes into one pot, press a button, and you get juicy, tender BBQ chicken. No grill, no hassle. The Instant Pot locks in flavor and makes the meat easy to shred. Perfect for sandwiches, wraps or simple weeknight dinners. It’s forgiving, flexible, and hard to mess up.
    4.8 from 4 votes
    Pin Save
    Servings
    Servings 6

    Ingredients
     

    • 250 ml chicken stock or water
    • 1000 g chicken thighs
    • 500 g chicken breast
    • 1 tsp onion powder
    • 1 tsp garlic powder
    • 1 tsp paprika
    • 1 tsp salt
    • 350 ml BBQ sauce
    • 1 medium onion (grated, incl. juice)
    • 2 tbsp brown sugar
    • 1 tbsp Worcestershire sauce
    Add to Shopping List

    Instructions

    • Pour stock or water in first
      250 ml chicken stock or water
    • Place chicken op top
      1000 g chicken thighs, 500 g chicken breast
    • Add BBQ sauce, onion, sugar, Worcestershire and spices
      1 tsp onion powder, 1 tsp garlic powder, 1 tsp paprika, 1 tsp salt, 350 ml BBQ sauce, 1 medium onion (grated, incl. juice), 2 tbsp brown sugar, 1 tbsp Worcestershire sauce
    • Do not stir
    • Cook high pressure: 15 minutes
    • Natural release: 10 minutes
    • Remove chicken and shred
    • Reduce sauce on sauté and add chicken back in
    Start Cooking

    Chef's notes

    Not only nice in a bun or bao, try it on as a topping on a triangle of watermelon; great surprising and refreshing snack or starter. 
    Drink pairing
    This Instant Pot pulled chicken is tender, juicy, and full of savory sweet flavors. Drinks with freshness, gentle acidity, or light smokiness pair especially well and help balance the richness of the sauce and soft texture of the chicken.

    Alcoholic

    • Zinfandel or a fruit forward Pinot Noir
    • Dry Rosé for a fresher lighter pairing
    • Amber Ale or a lightly hoppy IPA

    Non alcoholic

    • Sparkling iced tea with lemon or a smoked apple ginger cooler
    Nutrition per serving
    Calories: 609kcal (30%) | Carbohydrates: 36g (12%) | Protein: 46g (92%) | Fat: 30g (46%) | Saturated Fat: 8g (50%) | Cholesterol: 217mg (72%) | Sodium: 1367mg (59%) | Potassium: 878mg (25%) | Fiber: 1g (4%) | Sugar: 28g (31%) | Vitamin A: 479IU (10%) | Vitamin C: 3mg (4%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.

  • Pesto Chicken Pasta with Bursting Cherry Tomatoes

    Pesto Chicken Pasta with Bursting Cherry Tomatoes

    Pesto Chicken Pasta with Bursting Cherry Tomatoes

    BramBram
    Satisfy those comfort food cravings with this vibrant, 15-minute Italian-inspired dish. Tender penne pasta glistens in fresh green pesto, studded with juicy burst cherry tomatoes, savory chicken strips, peppery rucola, and sharp grated cheese; pure bliss in every forkful.
    5 from 1 vote
    Pin Save
    Servings
    Servings 4 people

    Ingredients
     

    • 300 g Penne Pasta
    • 500 g Cherry tomatoes
    • 1 medium onion
    • 85 g Rucola (Argula)
    • 95 g Green Pesto From jar or home made
    • 200 g Cooked chicken strips
    • 75 g Parmesan or similar
    Add to Shopping List

    Instructions

    • Boil penne according to package.
      300 g Penne Pasta
    • Halve tomatoes and dice onion; sauté briefly.
      500 g Cherry tomatoes, 1 medium onion
    • Toss hot pasta with pesto, chicken, tomatoes, onion, and rucola.
      85 g Rucola, 200 g Cooked chicken strips, 95 g Green Pesto
    • Sprinkle with cheese.
      75 g Parmesan
    Start Cooking

    Chef's notes

    Variation: Use whole wheat penne. Serves hot as main dish.
    Drink pairing
    This pesto chicken pasta is rich and savory, with fresh basil notes and sweet burst cherry tomatoes. Drinks with bright acidity, herbal freshness, or a crisp finish work especially well to balance the creamy pasta and bring out the freshness of the pesto.

    Alcoholic

    • Sparkling lemon basil water or a lightly sparkling citrus iced tea with fresh mint

    Non alcoholic

    • Sauvignon Blanc, especially from New Zealand or Loire Valley
    • Pinot Grigio or Vermentino for a lighter and fresher pairing
    • Italian Pilsner or a crisp Belgian Blonde beer
    Nutrition per serving
    Calories: 559kcal (28%) | Carbohydrates: 67g (22%) | Protein: 24g (48%) | Fat: 22g (34%) | Saturated Fat: 7g (44%) | Cholesterol: 46mg (15%) | Sodium: 394mg (17%) | Potassium: 637mg (18%) | Fiber: 4g (17%) | Sugar: 8g (9%) | Vitamin A: 1830IU (37%) | Vitamin C: 34mg (41%)

    Weekly inspiration

    Fresh recipes in your inbox

    Get seasonal recipes and smart kitchen basics from Applause for the Chef. No spam. Unsubscribe anytime.