HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconRed Pepper And Goat's Cheese Rigatoni
Red Pepper and Goat's Cheese Rigatoni

Red Pepper and Goat's Cheese Rigatoni

with Basil and Tarragon Pesto

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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!

Allergens:NutsMilkEggCereals containing gluten

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 conflict 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.

Preparation Time
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Red Pepper

1 bunch(es)

Basil 20g

½ bunch(es)


½ unit(s)

Garlic Clove

25 grams



3 tbsp

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

250 grams

Wheat Rigatoni Pasta

(ContainsCereals containing gluten)

1 unit(s)

Goat's Cheese


1 bag(s)


Not included in your delivery

3 tbsp

Olive Oil

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)4142.16 kJ
Energy (kcal)990 kcal
Fat49.0 g
of which saturates16.0 g
Carbohydrate98 g
of which sugars7.0 g
Protein38 g
Salt1.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Baking Tray
Instructionsarrow up iconarrow up icon
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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!