Cherry Tomato Rigatoni with Irish Beef Strips
with pesto sauce and cheese
A recipe conveniently customised just to your liking.
Tags:
Quick
•Family Friendly
•Optional Spice
Allergens:
Milk
•Wheat
•Cereals containing gluten
•Mustard
•Soya
•May contain traces of allergens
The quantities provided above are averages only.
Total
Cooking Time
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: Mustard, Soya, May contain traces of allergens, Wheat, Cereals containing gluten)
1 sachet(s)
Dried Oregano
1 sachet(s)
Cracked Black Pepper
1 sachet(s)
Dried Chilli Flakes
50 grams
Cream Cheese
(Contains: Milk)
250 grams
Irish Beef Strips
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)3431 kJ
Energy (kcal)820 kcal
Fat24.3 g
of which saturates10.5 g
Carbohydrate91.7 g
of which sugars20.1 g
Dietary Fiber6.7 g
Protein52 g
Salt3.1 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
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.
- Fry the beef until browned, 2-3 mins. IMPORTANT: Wash hands and equipment after handling raw meat. Beef is safe to eat when browned on the outside. Remove once cooked.
- Add the garlic and tomatoes and season with salt and pepper.
- Fry until fragrant, 2-3 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 chilli flakes (use less if you don't like spice), cracked black pepper, pesto, cream cheese, oregano and a knob of butter.
- Season to taste with salt, pepper and sugar.
- Add the cooked pasta and beef 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.
