Easy Pea-sy Cheesy Pesto and Pea Rigatoni
Serves 2 | with Oven-Ready Garlic Breads and Tenderstem® Broccoli
This easy-peasy kid friendly pasta is loaded with peas and pesto, then topped with melted Cheddar cheese. Serve up with Tenderstem® broccoli and oven-ready garlic breads.
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
2 unit(s)
Demi Garlic Baguettes
(Contains Cereals containing gluten May contain Sesame)
80 grams
Tenderstem Broccoli
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
30 grams
Mature Cheddar Cheese
(Contains Milk)
64 grams
Pesto
(Contains Milk)
120 grams
Peas
Nutritional information
Utensils
Instructions
a) Preheat your oven to 220°C/200°C fan/gas mark 7. Place the garlic baguettes on a medium baking tray.
b) When the oven is hot, bake on the middle shelf of your oven until golden and piping hot, 12-15 mins.
c) While the baguettes are in the oven, bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.
d) Meanwhile, cut the Tenderstem® broccoli into thirds.
a) When the saucepan of water is boiling, stir in the rigatoni into the water bring back to the boil. Cook until tender, 12 mins.
b) When the pasta has 3-4 mins remaining, add the Tenderstem® broccoli to the pan and cook until just tender, 3-4 mins.
c) While everything boils, grate the Cheddar cheese
a) Once the pasta and broccoli are cooked, drain in a colander and pop back in the pan.
b) Mix in the pesto and peas until everything is well coated.
c) Divide your peas and pesto pasta between 2 serving bowls and scatter over the grated cheese.
d) Serve with the garlic baguettes on the side to finish.
Enjoy!
