Cherry Tomato Rigatoni
with pesto sauce and cheese
Ready in 25 minutes or less, this pea and cherry tomato pasta is just the thing if you're in need of a balanced, tasty and nutritious meal that won't take all evening to prepare.
Tags:
Family Friendly
•Quick
•Veggie
•Climate Conscious
Allergens:
Milk
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Garlic
1 sachet(s)
Green Pesto
(Contains Milk)
125 grams
Cherry Tomatoes
180 grams
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
1 pack(s)
Passata
5 grams
Parsley
120 grams
Peas
50 grams
Grated Cheese
(Contains Milk)
10 grams
Pine Nuts
(May be present Peanut, Nuts, Sesame, Cereals containing gluten)
1 sachet(s)
Vegetable Stock
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
Nutrition Values
Energy (kJ)2974 kJ
Energy (kcal)711 kcal
Fat24.7 g
of which saturates7.6 g
Carbohydrate90.9 g
of which sugars18.1 g
Dietary Fiber2.3 g
Protein26.5 g
Cholesterol0 mg
Salt2.82 g
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Instructions
1
- Boil a large pot of salted water for the rigatoni.
- When boiling, add the rigatoni to the water and bring back to the boil.
- Cook until softened, 12 mins.
- Once cooked, drain in a colander and pop back in the pot (off the heat).
- Drizzle with oil and stir through to prevent sticking.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Meanwhile, roughly chop the parsley (stalks and all).
- Peel and grate the garlic (or use a garlic press). Halve the cherry tomatoes.
- Place a large pan over medium heat (without oil) and once hot, dry-fry the pine nuts until lightly toasted, 2-3 mins. Remove from the pan and set aside.
- Return the pan to high heat with a drizzle of oil.
- When hot, add the garlic and tomatoes and fry until fragrant, 2-3 mins.
3
- Add the passata, stock, peas, 50ml water and ½ tsp sugar (double both for 4p).
- Simmer until tomatoes have softened and sauce has thickened, 4-5 mins.
- Stir through the pesto, parsley and a knob of butter.
- Season to taste with salt, pepper and sugar.
- Add the cooked pasta to the pan and carefully toss to coat.
TIP: Add a splash of water if the sauce is too thick.
4
- Divide the cherry tomato rigatoni between bowls.
- Finish with a sprinkling of cheese and a scattering of pine nuts.
