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Pesto, Pine Nut & Parmesan Rigatoni
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Pesto, Pine Nut & Parmesan Rigatoni

Pesto, Pine Nut & Parmesan Rigatoni

with Broccoli & Chilli Flakes

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:
Gluten
Pine Nut
Milk
Tree Nuts

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time30 minutes
DifficultyEasy

Ingredients

Serving amount

1 unit

brown onion

1 head

broccoli

1 clove

garlic

⅖ packet

rigatoni pasta

(Contains Gluten;)

1 packet

pine nuts

(Contains Pine Nut; May be present: Milk, Peanut, Sesame, Soy, Almond, Brazil Nut, Cashew, Macadamia, Pecan, Pistachio, Walnut, Hazelnut. )

1 bag

baby spinach leaves

1 tub

traditional pesto

(Contains Milk, Tree Nuts;)

½ sachet

chilli flakes

1 bunch

basil

½ block

Parmesan cheese

(Contains Milk;)

Not included in your delivery

olive oil

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Nutritional Values

per serving
Energy (kJ)0 kJ
Calories3000 kcal
Fat28.9 g
of which saturates5 g
Carbohydrate79.9 g
of which sugars5.6 g
Dietary Fibre0 g
Protein28.2 g
Cholesterol0 mg
Sodium302 mg
The average adult daily energy intake is 8700 kJ

Utensils

Chopping board
Grater
Knife
Saucepan
Strainer
Pan
Small Bowl
Spatula
Spoon

Instructions

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
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
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
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
5

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

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.