Herby Creamy Rigatoni

Name: Herby Creamy Rigatoni with Garlicky Greens and Creme Fraiche
Total time: 25 min
Yield: 2
Cuisine: Italian
Ingredients: 100 Chopped Cavolo Nero; 1 Echalion Shallot; 200 Rigatoni Pasta; 1 Chives; 2 Garlic Clove**; 1 Flat Leaf Parsley; ½ Lemon; 1 Courgette; 1 Vegetable Stock Powder; 150 Creme Fraiche; 40 Grated Hard Italian Style Cheese; 100 Water for the Sauce

with Garlicky Greens and Creme Fraiche

Mimi MorleyPublished on May 28, 2020

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Wilted dark greens combined with a hearty portion of creamy garlicky pasta make this recipe a seriously satisfying weeknight supper. If you feel the creamy sauce is a little bit thick, add a little bit of the starchy pasta water to loosen up the consistency. The salty, starchy water not only adds flavor but helps the sauce cling to the rigatoni (this is a great trick that works for all pasta sauces). Buon appetito!

Allergens:

Milk

•Egg

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.

Total25 minutes

Active 10 minutes

DifficultyMedium

Ingredients

serving amount

100

Chopped Cavolo Nero

Echalion Shallot

200

Rigatoni Pasta

Chives

Garlic Clove**

Flat Leaf Parsley

Lemon

Courgette

(May contain traces of: Sellerie)

Vegetable Stock Powder

150

Creme Fraiche

(Contains: Milk)

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

Not included in your delivery

100

Water for the Sauce

Nutritional information

Energy (kcal)709 kcal

Energy (kJ)2966 kJ

Fat30 g

of which saturates14 g

Carbohydrate89 g

of which sugars14 g

Protein28 g

Salt1.2 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Zester

•Chopping Board

•Medium Saucepan

•Knife

•Colander

•Grill Pan

•Bowl

Cooking Instructions and Tips

Put a large saucepan of water with 0.5 tsp of salt on to boil for the pasta. Halve, peel and thinly slice the shallot. Peel and grate the garlic (or use a garlic press). Pull a vegetable peeler lengthways along the courgette to make ribbons (see picture). Finely chop both the chives and parsley (stalks and all). Zest and halve the lemon.

Add the rigatoni to the pan of boiling water and simmer until cooked, 12 mins. When ready, drain in a colander, return to the pan and drizzle over some oil to stop it sticking together.

Meanwhile, heat a glug of oil in a frying pan on medium heat. Once hot, add the courgette and cavolo nero. Season with salt and pepper and stir-fry until soft, 4-5 mins. Add the garlic, mix well and cook for 1 minute more. Pop the greens in a mixing bowl and cover with some foil to keep warm.

Put your frying pan back on medium heat with a splash of oil and add the shallot. Cook until softened, stirring occasionally, 4-5 mins, then add the stock powder and water (amount specified in the ingredient list). Stir to dissolve the stock powder, then simmer until reduced by half, 3-4 mins. Stir in the creme fraiche, heat through until piping hot, then season with pepper. Stir through the herbs and three quarters of the grated hard Italian cheese.

Add the pasta to your sauce along with half the greens, stir everything together. Tip: If the sauce needs loosening up, just add a splash of water. Add a pinch of lemon zest and a squeeze of lemon juice.Taste and add more lemon juice, salt and pepper if you like things zingy!