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Kids' Cheesy Pesto and Pea Rigatoni Pasta

with Tenderstem® Broccoli Trees | Serves 2
4.5(82)
Recipe Development Team
Recipe Development TeamUpdated on March 24, 2026
Calories
557 kcal
Protein
20.5g protein
Total
20 minutes
Difficulty
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

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

Energy (kJ)2331 kJ
Energy (kcal)557 kcal
Fat18.2 g
of which saturates6.1 g
Carbohydrate74.1 g
of which sugars7.6 g
Dietary Fibre7.9 g
Protein20.5 g
Salt0.9 g
Potassium158.8 mg
Calcium19.2 mg
Iron0.4 mg
Always refer to the product label for the most accurate ingredient and allergen information.
Chopping Board
Knife
Large Saucepan
Box Grater
Colander

Instructions

1

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.

2

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.

3

a) Divide your pesto pasta between your serving dishes and top with the grated cheese.

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