with pesto sauce and cheese
A recipe conveniently customised just to your liking.
Allergens
Utensils
Tags
Garlic
2 unit(s)
Green Pesto
30 grams
Cherry Tomatoes
125 grams
Passata
1 pack(s)
Peas
120 grams
Grated Cheese
50 grams
Vegetable Stock
1 sachet(s)
Dried Rigatoni
180 grams
Dried Oregano
1 sachet(s)
Chorizo
90 grams
Cracked Black Pepper
1 sachet(s)
Dried Chilli Flakes
1 sachet(s)
Cream Cheese
50 grams
Sugar
0.5 tsp
Salt
to taste
Pepper
to taste
Oil
to taste
Water
to taste
Sugar
to taste
Butter
to taste
- 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, 10-12 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.
- Meanwhile, peel and grate the garlic (or use a garlic press).
- Halve the cherry tomatoes.
- Place a pan over high heat with a drizzle of oil.
- When hot, add chorizo along with garlic and tomatoes and season with salt and pepper.
- Fry until starting to brown, 3-5 mins.
- Add the passata, stock, peas, 50ml water (per 2P) and ½ tsp sugar (per 2P).
- Simmer until tomatoes have softened and sauce has thickened, 4-5 mins.
- Stir through the chilli flakes (use less if you don't like spice), cracked black pepper, pesto, cream cheese, oregano 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.
- Divide the cherry tomato rigatoni between bowls.
- Finish with a sprinkling of cheese.
3467
kJ
Energy (kJ)
829
kcal
Energy (kcal)
32.1
g
Fat
13.3
g
of which saturates
93.5
g
Carbohydrate
20.7
g
of which sugars
6.7
g
Dietary Fiber
35.3
g
Protein
0
mg
Cholesterol
4.1
g
Salt
