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Kids' Pesto & Pea Cheesy Pasta

Kids' Pesto & Pea Cheesy Pasta

Serves 2 | with Tenderstem® Broccoli
4.0(8)
Recipe Development Team
Recipe Development TeamUpdated on March 28, 2026
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Calories
: 
580 kcal
Protein
: 
20.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • 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)

30 grams

Mature Cheddar Cheese

(Contains: Milk)

64 grams

Fresh Pesto

(Contains: Milk)

120 grams

Peas

Energy (kJ)2427 kJ
Energy (kcal)580 kcal
Fat20.4 g
of which saturates6.5 g
Carbohydrate74.5 g
of which sugars7.7 g
Protein20.5 g
Salt1 g
Always refer to the product label for the most accurate ingredient and allergen information.
•Large Saucepan
•Grater
•Colander

Instructions

PDF
Bring on the Rigatoni and Veg
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 to your pan of rigatoni and cook until just tender, 3-4 mins.

Cheese and Peas, Please
2

a) While everything boils, grate the Cheddar cheese

b) Once the pasta and broccoli are cooked, drain in a colander and pop back in the pan.

c) Mix in the fresh pesto and peas until everything is well coated.

Pasta Time
3

a) Divide your pea and pesto pasta between 2 serving bowls and top with the grated cheese.

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