Pesto Pasta- No cook bags

AuthorThe Batch Lady

I love ‘No Cook’ bag days! No Cook bags are bags filled with most of the raw ingredients needed for a recipe ready to defrost and cook later. Pesto pasta is a favourite in this house so I always make 3 bags each time I do this recipe.

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Standard batch serves 4

Yields1 Serving
For The homemade Pesto
  cup Pine nuts (1/3 cup = approx 5 table spoons)
  cup olive oil (2/3 cup = approx 11 table spoons)
 2 teaspoons frozen chopped garlic
  cup grated parmesan cheese, can be bought pre grated
 2 cups Basil leaves (squash leaves in to fit as many as possible in the cup)
 ½ teaspoon salt
For the No Cook bag
 1 cup Frozen pre-cut onions
 6 rashers of uncooked back bacon (cut into strips)
 6 ice cubes of pesto pasta, made as above.
1

Method 
Start by making the pesto, as it will have to freeze for a few hours.
Take all the pesto ingredients and add them to a blender, whiz them up until you have a good consistency for your pesto sauce. You can add more oil if it is too thick.
Pour the mixture from the blender jug into ice cube trays and freeze.
It’s a good idea to make ½ filled ice cubes of pesto too as there are lots of other recipes on the batch lady that use these.
Once frozen, decant the pesto from the ice cube tray and put the little cubes in a Freezer Bag for later, or continue on below to make your pesto no-cook bags.

2

For the No Cook Bags

In each bag put 8 frozen pesto cubes
1 cup of frozen pre-cut onions
6 uncooked rashers of back Bacon cut into strips

3

Ready to eat 
On the day you want to use this, simply take it out of the freezer, transfer the pesto cubes to a bowl and leave it all to defrost. (Best practice is overnight in the fridge). Once defrosted, put a little oil in a frying pan, add the onions and bacon over a medium to high heat and cook well - about 10 minutes. At the same time, cook your pasta in a separate pan. Once the pasta is cooked, drain and add the cooked bacon, onions and pesto. Enjoy!

Make sure that reheated food is thoroughly cooked all the way through. If you’re cooking or reheating meat, cut it open with a clean knife to check it is piping hot all the way through – it should be steaming. www.foodsafe.eu

Ingredients

For The homemade Pesto
  cup Pine nuts (1/3 cup = approx 5 table spoons)
  cup olive oil (2/3 cup = approx 11 table spoons)
 2 teaspoons frozen chopped garlic
  cup grated parmesan cheese, can be bought pre grated
 2 cups Basil leaves (squash leaves in to fit as many as possible in the cup)
 ½ teaspoon salt
For the No Cook bag
 1 cup Frozen pre-cut onions
 6 rashers of uncooked back bacon (cut into strips)
 6 ice cubes of pesto pasta, made as above.

Directions

1

Method 
Start by making the pesto, as it will have to freeze for a few hours.
Take all the pesto ingredients and add them to a blender, whiz them up until you have a good consistency for your pesto sauce. You can add more oil if it is too thick.
Pour the mixture from the blender jug into ice cube trays and freeze.
It’s a good idea to make ½ filled ice cubes of pesto too as there are lots of other recipes on the batch lady that use these.
Once frozen, decant the pesto from the ice cube tray and put the little cubes in a Freezer Bag for later, or continue on below to make your pesto no-cook bags.

2

For the No Cook Bags

In each bag put 8 frozen pesto cubes
1 cup of frozen pre-cut onions
6 uncooked rashers of back Bacon cut into strips

3

Ready to eat 
On the day you want to use this, simply take it out of the freezer, transfer the pesto cubes to a bowl and leave it all to defrost. (Best practice is overnight in the fridge). Once defrosted, put a little oil in a frying pan, add the onions and bacon over a medium to high heat and cook well - about 10 minutes. At the same time, cook your pasta in a separate pan. Once the pasta is cooked, drain and add the cooked bacon, onions and pesto. Enjoy!

Pesto Pasta- No cook bags

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