Cheesy Creamy Spring Veg Rigatoni
with Pesto Drizzle and Rocket
Spring has sprung! A new season of veg is ready for our plates, which is why we've created this Cheesy Creamy Spring Veg Rigatoni. Making the most of seasonal leeks and the abundance of green veg available at this time of year, this dish is sure to put a spring in your step.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
1 unit(s)
Leek
2 unit(s)
Garlic Clove**
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains: Milk)
10 grams
Dijon Mustard
(Contains: Sulphites, Mustard)
120 grams
Peas
40 grams
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
32 grams
Pesto
(Contains: Milk)
20 grams
Wild Rocket
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Utensils
Cooking Instructions and Tips
Bring a large saucepan of water to the boil with 1/2 tsp salt for the rigatoni.
Meanwhile, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press).
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.
Once softened, add the garlic to the leek and fry for another 30 secs, then stir in the vegetable stock paste and water for the sauce (see pantry for amount).
Bring to the boil, then lower the heat and simmer until the liquid has reduced a little, 1-2 mins.
Once the liquid has reduced, stir in the creme fraiche, Dijon mustard, peas and hard Italian style cheese.
Simmer until the peas are piping hot, 2-3 mins, then remove from the heat.
Stir the cooked pasta into the sauce and season with salt and pepper. Add a splash more water if you feel it needs it.
Share the pasta out between your serving bowls and drizzle over the pesto.
Top with a handful of rocket and drizzle a little olive oil over the leaves to finish.
Enjoy!
