Kids' Cheesy Pesto and Pea Rigatoni Pasta
with Tenderstem® Broccoli Trees | Serves 2
This easy-peasy kids' pasta is loaded with peas and pesto, then topped with melted Cheddar cheese. Serve up with Tenderstem® broccoli "trees" to make this dish extra colourful.
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
80 grams
Tenderstem Broccoli
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
30 grams
Mature Cheddar Cheese
(Contains Milk)
32 grams
Fresh Pesto
(Contains Milk)
120 grams
Peas
Nutritional information
Utensils
Instructions
a) Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.
b) Meanwhile, halve any thick broccoli stems lengthways.
c) When boiling, stir the rigatoni into the water and bring back to the boil. Cook until tender, 12 mins.
d) When the pasta has 3-4 mins remaining, add the Tenderstem® broccoli to your pan of rigatoni and cook until just tender, 3-4 mins.
a) Meanwhile, grate the Cheddar cheese
b) Once the pasta and broccoli are cooked, drain in a colander and pop back in the pan. Mix in the fresh pesto and peas until everything is well coated.
a) Divide your pea and pesto pasta between 2 serving dishes and top with the grated cheese.
