Cherry Tomato Rigatoni with Chorizo
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
Allergens:
Milk
•Wheat
The quantities provided above are averages only.
Total20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
2 unit(s)
Garlic
30 grams
Green Pesto
125 grams
Cherry Tomatoes
1 pack(s)
Passata
120 grams
Peas
50 grams
Grated Cheese
(Contains: Milk)
1 sachet(s)
Vegetable Stock
180 grams
Dried Rigatoni
(Contains: Wheat May be present: Soya, Mustard)
1 sachet(s)
Dried Oregano
90 grams
Chorizo
(Contains: Milk)
1 sachet(s)
Cracked Black Pepper
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
Nutrition Values
Energy (kJ)3303 kJ
Energy (kcal)789 kcal
Fat29 g
of which saturates10.9 g
Carbohydrate92.6 g
of which sugars19.9 g
Dietary Fiber6.7 g
Protein33.8 g
Salt3.9 g
Potassium162.5 mg
Calcium8.8 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. Nutrition for uncooked ingredients based on 2 person recipe, excludes Pantry Items.
Utensils
•Grater
•Colander
Cooking Steps
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.
2
- Meanwhile, 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 season with salt and pepper.
- Fry until fragrant, 2-3 mins.
NOTE: Adding chorizo? Add to the pan along with the tomatoes and fry until starting to brown, 3-5 mins.
3
- Add the passata, stock, peas, 50ml water (per 2P) and ½ tsp sugar (per 2P).
- Simmer until tomatoes have softened and sauce has thickened, 4-5 mins.
- Stir through the cracked black pepper, pesto, oregano 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.
4
- Divide the cherry tomato rigatoni between bowls.
- Finish with a sprinkling of cheese.
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