Charred Cherry Tomato Rigatoni
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Charred Cherry Tomato Rigatoni

Charred Cherry Tomato Rigatoni

with pesto sauce and cheese

Ready in 25 minutes or less, this pea and cherry tomato pasta is just the thing if you're in need of a balanced, tasty and nutritious meal that won't take all evening to prepare.

Tags:
Quick
•Family Friendly
•Veggie
•Climate Conscious
Allergens:
Milk
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Garlic

1 sachet(s)

Green Pesto

(Contains Milk)

125 grams

Cherry Tomatoes

180 grams

Dried Rigatoni

(Contains Wheat May be present Soya, Mustard)

1 pack(s)

Passata

5 grams

Parsley

120 grams

Peas

50 grams

Grated Cheese

(Contains Milk)

10 grams

Pine Nuts

(May be present Peanut, Nuts, Sesame, Cereals containing gluten)

Not included in your delivery

to taste

Salt

to taste

Pepper

to taste

Oil

to taste

Water

to taste

Sugar

to taste

Butter

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Nutrition Values

Energy (kJ)2926 kJ
Energy (kcal)699 kcal
Fat24.2 g
of which saturates7.6 g
Carbohydrate89.9 g
of which sugars17.7 g
Dietary Fiber2.2 g
Protein25.8 g
Cholesterol0 mg
Salt1.8 g
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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.

Utensils

•Grater
•Colander

Instructions

Make the Pasta
1
  • Boil a large pot of salted water for the rigatoni
  • When boiling, add the rigatoni to the water and bring back to the boil. 
  • Cook until softened, 12 mins.
  • Once cooked, drain in a colander and pop back in the pot (off the heat).
  • Drizzle with oil and stir through to prevent sticking. 

TIP: If you’re in a hurry you can boil the water in your kettle.

Get Prepped
2
  • Meanwhile, roughly chop the parsley (stalks and all).
  • Peel and grate the garlic (or use a garlic press).
  • Halve the cherry tomatoes.
  • Place a large pan over medium heat (no oil).
  • Once hot, dry-fry the pine nuts, stirring regularly, until lightly toasted, 2-3 mins. Remove from the pan and set aside.
Cook the Veg
3
  • Return the pan to high heat with a drizzle of oil.
  • When hot, fry the garlic and tomatoes until fragrant, 2-3 mins. Then add passata, peas, 50ml water and Â½ tsp sugar (double both for 4p).
  • Simmer until tomatoes have softened and sauce is thickened, 4-5 mins.
  • Stir through the pesto, parsley and a knob of butter. Season to taste with salt, pepper and sugar.
  • Toss cooked pasta through the sauce.

TIP: Add a splash of water if the sauce is too thick.

Garnish and Serve
4
  • Divide the cherry tomato rigatoni between bowls. 
  • Finish with a sprinkling of cheese and a scattering of toasted pine nuts.