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Italian Recipes
Pesto, Pine Nut & Parmesan Rigatoni

Pesto, Pine Nut & Parmesan Rigatoni

with Broccoli & Chilli Flakes

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3.3 / 4 Ratingout of 335 ratings
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Italians always know just which simple ingredients pair together to give a truly show stopping result. Here, pine nuts adorn pasta for a crunchy finish, while also echoing the flavour of basil pesto. Rigatoni is the perfect shape for capturing all this amazing sauce!

Tags:Veggie
Allergens:GlutenTree NutsMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

1 head

broccoli

1 clove

garlic

⅖ packet

rigatoni pasta

(ContainsGluten)

1 packet

pine nuts

(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)

1 bag

baby spinach leaves

1 tub

traditional pesto

(ContainsTree Nuts, Milk)

½ sachet

chilli flakes

1 bunch

basil

½ block

Parmesan cheese

(ContainsMilk)

Not included in your delivery

olive oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3000 kJ
Fat28.9 g
of which saturates5 g
Carbohydrate79.9 g
of which sugars5.6 g
Protein28.2 g
Sodium302 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Chopping board
Grater
Knife
Saucepan
Strainer
Pan
Small Bowl
Spatula
Spoon
Instructionsarrow up iconarrow up icon
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GET PREPPED
GET PREPPED
1

Bring a large saucepan of salted water to the boil. Chop the broccoli into 2 cm florets. Finely slice the brown onion. Peel and crush the garlic. Pick the basil leaves. Finely grate the Parmesan cheese.

COOK THE RIGATONI & BROCCOLI
COOK THE RIGATONI & BROCCOLI
2

Add the rigatoni (use suggested amount) to the saucepan of boiling water and cook for 7-8 minutes, or until 'al dente'. TIP: Be sure to add the correct amount of pasta in order for your dish to be perfectly balanced, just the way we planned it! In the last 2 minutes of the pasta cooking time, add the broccoli. Reserve 2 tbs of the pasta water and drain. Return the rigatoni and broccoli to the saucepan, drizzle with olive oil and stir through the reserved pasta water.

TOAST THE PINE NUTS
TOAST THE PINE NUTS
3

While the rigatoni is cooking, heat a medium frying pan over a medium-high heat. Add the pine nuts and toast, stirring, for 3-4 minutes, or until golden. Transfer to a small bowl.

COOK THE VEGGIES
COOK THE VEGGIES
4

Heat a good drizzle of olive oil in the same medium pan over a medium-high heat. Add the brown onion and cook for 4-5 minutes, or until softened. Add the garlic and cook for 1 minute, or until fragrant. Stir in the baby spinach leaves and cook for 1 minute, or until wilted. Remove from the heat.

TOSS EVERYTHING TOGETHER
TOSS EVERYTHING TOGETHER
5

Transfer the spinach mixture to the saucepan with the rigatoni and broccoli and add the traditional pesto. Stir to combine.

SERVE UP
SERVE UP
6

Divide the rigatoni between bowls. Top with the pine nuts, chilli flakes (if using), basil and the grated Parmesan cheese. TIP: Some like it hot but if you don't, just hold back on the chilli flakes.