Red Pepper and Goat's Cheese Rigatoni
with Basil and Tarragon Pesto
When you think of pesto, you normally think of basil pesto. Well we think that’s a bit boring, so André’s gone a bit quirky here and added tarragon into the mix, along with walnuts instead of pine nuts. Trust us, you’ll never eat normal pesto again!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1
Red Pepper
1
Basil
½
Tarragon
½
Garlic Clove
25
Walnuts
(Contains: Nuts May contain traces of: Peanut, Sesame, Nuts)
3
Grated Hard Italian Style Cheese
(Contains: Milk, Egg)
250
Rigatoni Pasta
(Contains: Cereals containing gluten)
1
Goat's Cheese
(Contains: Milk)
1
Wild Rocket
Not included in your delivery
3
Olive Oil
Utensils
Instructions
Pre-heat your oven to 200 degrees and pop a large pot of water on high heat. Line a baking tray with baking paper. Remove the core from the red pepper and cut into slices 1cm thick. Pop the slices onto the baking tray and drizzle over some olive oil and season with a pinch of salt. Roast your pepper on the top shelf of your oven for 20 mins. It’s ready when soft and nicely charred around the edges.
To make the pesto, pick the leaves from the basil and tarragon and finley chop. Discard the stalks. Peel and grate the garlic and pop into a bowl with your herbs. Mix well and stir in the extra virgin olive oil (as specified in the ingredients table). Roughly chop the walnuts and add to your herbs. Mix in half of the hard Italian cheese and keep to one side.
When your water is boiling, add a generous pinch of salt and add the rigatoni. Cook your pasta for 11 mins. When your pasta is cooked, drain in a colander over a bowl (to reserve your cooking water), and then return your pasta to the pot off the heat. Stir in your homemade pesto and mix well. Add a splash of your cooking water to loosen your sauce. Taste your pasta and add more salt and pepper if you feel it needs it.
Break the goat’s cheese up with your fingers and mix half through your pasta. Stir well until the cheese melts and coats your pasta. Finally, mix in your roasted red peppers.
Serve a generous amount of pasta into each of your bowls and pop the rest of your goat’s cheese on top. Finish with the rocket and a generous sprinkle of your remaining hard Italian cheese. Enjoy!
