Pesto Rigatoni Pasta
with Peas & Tenderstem Broccoli Trees
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
80 grams
Tenderstem Broccoli
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
30 grams
Mature Cheddar Cheese
(Contains Milk)
50 grams
Fresh Pesto
(Contains Milk)
120 grams
Peas
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil, optionally add 0.5 tsp of salt to the water.
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 4 mins remaing, add the tenderstem broccolli into the saucepan with the pasta to cook, 4 mins.
a) Grate the cheese
b) Once the pasta is cooked, drain in a colander and pop back in the pan. Mix through the fresh pesto and peas.
a) Divide your pesto pasta between your serving dishes and top with the grated cheese.
