80 grams
Tenderstem® Broccoli
180 grams
Rigatoni Pasta
(Contains: Cereals containing gluten, Wheat)
30 grams
Mature Cheddar Cheese
(Contains: Milk)
50 grams
Fresh Pesto
(Contains: Milk)
120 grams
Peas
a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.
b) Meanwhile, halve any thick broccoli stems lengthways.
c) When boiling, stir the rigatoni into the water and bring back to the boil. Cook until tender, 12 mins.
d) When the pasta has 3-4 mins remaining, add the Tenderstem® broccoli into the saucepan with the pasta and cook until just tender, 3-4 mins.
a) Meanwhile, grate the Cheddar cheese
b) Once the pasta is cooked, drain in a colander and pop back in the pan. Mix in the fresh pesto and peas until the pasta and broccoli are well coated.
a) Divide your pesto pasta between your serving dishes and top with the grated cheese.