Creamy Green Bean Rigatoni
with courgette and cherry tomato- Wheat
- Cereals containing gluten
- Celery
- Milk
- Mustard
- Soya
- May contain traces of allergens
Ingredients
1 unit(s)
Onion
150 grams
Green Beans
125 grams
Cherry Tomatoes
1 unit(s)
Lemon
1 unit(s)
Garlic
5 grams
Parsley
180 grams
Dried Rigatoni
(Contains: Wheat, Cereals containing gluten May be present: Mustard, Soya)
1 unit(s)
Courgette
1 sachet(s)
Hello Muscat
(Contains: Celery)
125 grams
Creme Fraiche
25 grams
Grated Italian Style Hard Cheese
(Contains: Milk)
Not included in your delivery
to taste
Oil
to taste
Salt
to taste
Pepper
to taste
Water
Nutrition Values
Utensils
Cooking steps
Bring a large pot of water to the boil with a 1/2 tsp of salt. Halve, peel and chop the onion into small pieces. Trim the green beans then chop into thirds. Halve the tomatoes. Finely chop the parsley (stalks and all). Peel and grate the garlic (or use a garlic press). Halve the lemon.
Add the rigatoni to the boiling water and simmer until tender, 12 mins. Then drain the pasta in a colander, pop it back into the pan, drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a drizzle of oil in a pan on medium-high heat. Once hot, add the onion and cook until nicely softened, 5-6 mins.
Trim the courgette. Use a vegetable peeler to peel long ribbons from all sides of the length of the courgette. Stop when you get to the spongy centre. Pop the ribbons into a bowl and leave to the side. Add a squeeze of lemon juice to another smaller bowl and add a drizzle of oil, a pinch of salt and some pepper. Whisk together and leave to the side - we will dress the courgette with the dressing later.
Once soft, add the garlic to the onion, cook for 1 min. Pour in 150ml water (double for 4p) and stir in the muscat. Simmer until the mixture has reduced by a third, 5-6 mins. Add in the green beans and tomatoes, cover with a lid or some foil and cook until the beans are tender and the tomatoes softened, 3-4 mins. Then stir in the creme fraiche and bring to the boil. Season to taste with salt and pepper.
Add the drained pasta into the sauce and and stir through (add a splash of water if the sauce is a bit thick). Ensure it's piping hot, then remove from the heat. Stir in the parsley and the hard Italian style cheese. Taste and add salt and pepper if you feel it needs it. Add the lemony dressing to the courgettes and toss together. Serve the pasta in bowls with the courgette salad on the side.
