One Pot Pesto & Rainbow Veg Conchiglie Primavera & A Chicken Breast

Before you begin...

Get all your ingredients and equipment ready

Skim through these steps, then wash your fruit and veg

Note: Equipment and pan sizes vary. Make sure you cook food thoroughly (even if it takes you a little longer than 10 min)

Added chicken? Cook at 220°C / 200°C (fan) / gas 7 for 18-20 min

Now, let's get started!

Boil a kettle

Add your conchiglie to a pot of boiled water and bring to the boil over a high heat

Cook the conchiglie for an initial 8 min

Meanwhile, chop your cherry tomatoes in half

Chop your sun-dried tomatoes roughly

Once your conchiglie has had an initial 8 min, add your garden veg mix and cook for a further 1-2 min or until the conchiglie is cooked with a slight bite

Once done, drain and then return it to the pot

Add your traditional Italian pesto, vegetable stock mix, chopped sun-dried tomatoes, chopped cherry tomatoes and half of your grated Italian hard cheese (you'll use the rest later!) to the pot

Give everything a good mix up – this is your one pot pesto & rainbow veg conchiglie primavera

Chop your basil finely, including the stalks