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Presto Pesto Pea Rigatoni

Presto Pesto Pea Rigatoni

with Spinach and Roasted Tenderstem®
4.5(121)
Mimi Morley
Mimi MorleyUpdated on May 07, 2026
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Get 50% off your first box & free Salt & Pepper Mills on the 3rd box!
Calories
: 
781 kcal
Protein
: 
25.5g protein
Total
: 
20 minutes
Difficulty
: 
Easy
Allergens:
  • Cereals containing gluten
  • Wheat
  • Milk
  • Egg
  • Nuts
  • Cashew nuts
  • Mustard
  • Soya
  • May contain traces of allergens
  • Peanut
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

160 grams

Tenderstem® Broccoli

2 unit(s)

Garlic Clove

180 grams

Rigatoni Pasta

(Contains: Cereals containing gluten, Wheat May contain traces of: Mustard, Soya)

10 grams

Vegetable Stock Paste

150 grams

Creme Fraiche

(Contains: Milk)

120 grams

Peas

40 grams

Baby Spinach

20 grams

Grated Hard Italian Style Cheese

(Contains: Milk, Egg)

30 grams

Basil Pesto

(Contains: Nuts, Cashew nuts, Milk May contain traces of: Peanut)

Not included in your delivery

½ tsp

Sugar

150 milliliter(s)

Water for the Sauce

Energy (kJ)3268 kJ
Energy (kcal)781 kcal
Fat39.6 g
of which saturates18.6 g
Carbohydrate81.3 g
of which sugars12 g
Dietary Fibre10.8 g
Protein25.5 g
Salt1.9 g
Potassium317.6 mg
Calcium38.4 mg
Iron0.8 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
•Garlic Press
•Large Saucepan
•Baking Tray
•Pan
•Colander

Instructions

PDF
Get Prepped
1

a) Preheat your oven to 220°C/200°C fan/gas mark 7. Bring a large saucepan of water to the boil with ½ tsp salt for the pasta.

b) Halve any thick broccoli stems lengthways.

c) Peel and grate the garlic (or use a garlic press).

Roast the Broccoli
2

a) Pop the Tenderstem® broccoli onto a baking tray. Drizzle with oil, season with salt and pepper, then toss to coat. Spread out in a single layer.

b) When the oven is hot, roast on the middle shelf until tender and crispy, 10-12 mins.

Pasta Time
3

a) Meanwhile, add the rigatoni to the boiling water and bring back to the boil.

b) Cook until tender, 12 mins.

Bring on the Creamy Sauce
4

a) While the pasta cooks, heat a drizzle of oil in a large frying pan on medium heat.

b) Once hot, add the garlic and stir-fry for 1 min.

c) Stir in the water for the sauce (see pantry for amount) and veg stock paste. Bring to the boil, then simmer until slightly reduced, 1-2 mins.

d) Once reduced, stir in the creme fraiche, bring back to the boil, then remove from the heat. Taste and add salt and pepper if needed.

All Together Now
5

a) Once cooked, drain the pasta in a colander, then add to the pan of creamy sauce along with the peas and heat through for 1-2 mins.

b) Add the spinach to the pan a handful at a time until wilted and piping hot, 1-2 mins.

c) Stir through the cheese, then taste and season with salt and pepper if needed. Add a splash of water if you feel it needs it.

Finish and Serve
6

a) When everything's piping hot, spoon the creamy veg pasta into your bowls and drizzle over the fresh pesto.

b) Top with the roasted broccoli.

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