About this Recipe
By: Wilna Eksteen
- 2 cups whole wheat pasta (any shape)
- 1 cup baby leeks or spring onions, diced
- 1 cup sugar snap peas, halved
- 1 cup broccoli, very finely sliced
- 2 cups spinach, shredded
- 1/2 cup basil pesto
- 1 1/2 cups low fat milk
- 1 tbsp corn flour
- 1/2 cup mozarella, grated
- 2 tbsp Liviana Extra Virgin Olive Oil
- Salt and pepper
- 2 tbsp Liviana™ CBD-Infused Extra Virgin Olive Oil
- 2 cups cherry tomatoes
- 1 tbsp fresh thyme, leaves
- Salt and pepper
- Measuring spoon
- Frying pan
- Small serving bowl
Special Dietary Requirments
- Lacto-ovo Vegetarian
- Freezer friendly
Nutritional Analysis per Serving
- Total energy: 73 kcal
- Protein: 0.5 g
- Carbohydrate: 3 g
- Sugar: 2.7 g
- Fat: 7.1 g
- Fibre: 0.5 g
Step by Step Instructions
Add 1 tbsp of Liviana™ CBD-Infused Extra Virgin Olive Oil in a non-stick pan over a high heat.
Add the cherry tomatoes and toss to combine with the olive oil.
Add the fresh thyme and season generously.
Keep tossing the tomatoes until it becomes soft and blistered for 3 – 5 minutes. Do not stir, this prevent the tomatoes from breaking up and becoming mushy.
Place the tomatoes into a small serving bowl. Drizzle another tbsp of Liviana™ CBD-Infused Extra Virgin Olive Oil over the tomatoes. Add a fresh sprig of thyme and serve on sandwiches, bruschetta, or flatbread. Perfect with shredded meat or roasted veggies, tzatziki and finely sliced onion on a tortilla.
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