Cherry Tomato Rigatoni
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Cherry Tomato Rigatoni

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:
Family Friendly
•Calorie Smart
•Quick
•Veggie
Allergens:
Wheat
•Milk
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy

Ingredients

Serving amount

2 unit(s)

Garlic

30 grams

Green Pesto

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)

1 sachet(s)

Vegetable Stock

Not included in your delivery

½ tsp

Sugar

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)2670 kJ
Energy (kcal)638 kcal
Fat17.8 g
of which saturates7.2 g
Carbohydrate90.5 g
of which sugars18.5 g
Dietary Fiber2.6 g
Protein24.3 g
Cholesterol0 mg
Salt2.67 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, 10-12 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 pan over high heat with a drizzle of oil.
  • When hot, add the garlic and tomatoes and fry until fragrant, 2-3 mins.
Cook the Veg
3
  • Add the passata, stock, peas, 50ml water (per 2P) and Â½ tsp sugar (per 2P).
  • Simmer until tomatoes have softened and sauce has thickened, 4-5 mins.
  • Stir through the pesto, parsley and a knob of butter.
  • Season to taste with salt, pepper and sugar.
  • Add the cooked pasta to the pan and carefully toss to coat.

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.