Cheesy Creamy Spring Veg Rigatoni
with Pesto Drizzle and Rocket
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
1 unit(s)
Leek
2 unit(s)
Garlic Clove
180 grams
Rigatoni Pasta
(Contains Cereals containing gluten)
10 grams
Vegetable Stock Paste
150 grams
Creme Fraiche
(Contains Milk)
10 grams
Dijon Mustard
(Contains Sulphites, Mustard)
120 grams
Peas
40 grams
Grated Hard Italian Style Cheese
(Contains Milk, Egg)
32 grams
Pesto
(Contains Milk)
20 grams
Wild Rocket
Not included in your delivery
100 milliliter(s)
Water for the Sauce
Nutritional information
Utensils
Instructions
Bring a large saucepan of water to the boil with 0.5 tsp salt for the rigatoni.
While you wait for the water to boil, trim the root and dark green leafy part from the leek and discard. Halve lengthways, then thinly slice.
Peel and grate the garlic (or use a garlic press).
When boiling, add the rigatoni to the water and bring back to the boil. Cook until tender, 12 mins.
Once cooked, drain in a colander and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.
While the pasta cooks, heat a drizzle of oil in a large frying pan on medium-high heat.
Once hot, add the leek and season with salt and pepper. Cook the leek until softened, 4-6 mins, stirring occasionally.
Add the garlic and fry for another 30 secs, then stir in the vegetable stock paste and water for the sauce (see pantry for amount).
Bring to the boil then lower the heat and simmer until the liquid has reduced a little, 1-2 mins.
Once the water has reduced, stir in the creme fraiche, Dijon mustard, peas and Italian style cheese.
Simmer until the peas are piping hot, 2-3 mins, then remove from the heat.
Stir in the cooked pasta and season with salt and pepper. Add a splash more water if you feel it needs it.
Share the pasta out between your serving bowls and drizzle over the pesto.
Top with a handful of rocket, drizzling a little olive oil over the leaves to finish.
Enjoy!
