Creamy Pesto and Chorizo Rigatoni
with succulent softened cherry tomatoes
Pesto and pasta is a classic combination that some might say is hard to improve upon. However, the slightly spicy and deliciously savoury chorizo is a pretty good addition to this quick and easy dish.
Tags:
Quick
•Family Friendly
Allergens:
Milk
•Wheat
Total Time20 minutes
Cooking Time25 minutes
DifficultyEasy
Ingredients
Serving amount
1 piece
Garlic
1 sachet
Green Pesto
(Contains Milk)
25 g
Grated Italian Style Hard Cheese
(Contains Milk)
125 g
Cherry Tomatoes
180 g
Dried Rigatoni
(Contains Wheat May be present Soya, Mustard)
125 g
Creme Fraiche
(Contains Milk)
100 g
Chorizo
(Contains Milk)
Not included in your delivery
to taste
Salt
to taste
Pepper
to taste
Oil
to taste
Water
Nutrition Values
Energy (kcal)895 kcal
Energy (kJ)3744 kJ
Fat53.4 g
of which saturates24.2 g
Carbohydrate72.1 g
of which sugars7.5 g
Dietary Fiber0 g
Protein29.9 g
Cholesterol0 mg
Salt2.3 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.
Utensils
•Grater
•Colander
Instructions
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.
- Drizzle with oil and stir through to stop it sticking together.
TIP: If you’re in a hurry you can boil the water in your kettle.
2
- Peel and grate the garlic (or use a garlic press).
- Halve the tomatoes.
3
- Place a medium pan over medium heat (no oil).
- Once hot, fry the chorizo for 3-4 mins.
- Add the tomatoes and garlic. Cook for 4-5 mins, until softened.
- Add the pesto, creme fraiche and half the Italian style hard cheese to the pan.
- Add the pasta and stir to coat. Turn off the heat and season to taste with salt and pepper.
4
- Divide the pasta between plates or bowls.
- Garnish with the remaining cheese.