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!
Always refer to the product label for the most accurate ingredient and allergen information.
pine nuts(ContainsTree NutsMay be presentTree Nuts, Gluten, Milk, Peanuts, Sesame, Soy)
baby spinach leaves
traditional pesto(ContainsTree Nuts, Milk)
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.
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.
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.
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.
Transfer the spinach mixture to the saucepan with the rigatoni and broccoli and add the traditional pesto. Stir to combine.
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.