Rigatoni with Creamy Roasted Pepper Pesto
made with a food processor- Walnuts
- Milk
- Wheat
- Sulphites
- Sulphites
- Tree nuts
- Fish
- Milk
- May contain traces of allergens
- Mustard
- Peanuts
- Sesame
- Soy
- Wheat
- Triticale
Ingredients: Zucchini • Rigatoni (wheat) (durum wheat semolina, niacin, ferrous sulphate, thiamine mononitrate, riboflavin, folic acid) • Roasted red peppers (peppers, water, sugar (glucose-fructose), salt, vinegar, citric acid, ascorbic acid, calcium chloride) • Lemon • Parmesan cheese (milk) (pasteurized milk, modified milk ingredients, water, modified corn starch and/or potato starch, cheese (milk, bacterial culture, salt, microbial enzyme, lipase), salt, citric acid, sodium phosphate, lactic acid, flavour, sodium citrate, potassium sorbate, caramel colour, beta-carotene, anticaking blend (potato starch, corn starch, dextrose, calcium sulfate, cellulose, natamycin, enzyme)) • 35% Cream (milk) (cream, milk, dextrose, cellulose gel, carrageenan, mono and diglycerides, cellulose gum, polysorbate 80, sodium citrate, disodium phosphate) • Walnuts • Parsley • Garlic • Italian herb spice blend (sulphites) (salt, dehydrated onion, dehydrated garlic, herbs, sugar, onion powder, garlic powder, canola oil, silicon dioxide) • Chili flakes.
Ingredients
125 g
Roasted Peppers
(Contains: Sulphites, Tree nuts, Fish, Milk, May contain traces of allergens)
28 g
Walnuts, chopped
(Contains: Walnuts)
1 unit(s)
Lemon
½ cup
Parmesan Cheese, shredded
(Contains: Milk)
2 unit(s)
Garlic, cloves
1 unit(s)
Zucchini
7 g
Parsley
170 g
Rigatoni
(Contains: Wheat)
56 mL
Cream
(Contains: Milk)
5 g
Italian Herb Spice Blend
(Contains: May contain traces of allergens, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Soy, Wheat)
4 g
Chili Flakes
(Contains: Sulphites, Tree nuts, Mustard, Soy, Milk, Sesame, Triticale, Wheat, Peanuts, May contain traces of allergens)
Not included in your delivery
½ cup
Oil*
⅓ tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, bring a large pot of salted water to a boil over high (use same for 4 servings).
- Wash and dry all produce.
- To the boiling water, add rigatoni. Cook for 12-14 min, stirring occasionally, until tender but still firm to the bite.
- Reserve 1/4 cup (1/2 cup) pasta water.
- Strain rigatoni, then return to the pot, off heat. Add 1 tbsp (2 tbsp) oil, then stir to combine.
- Strain roasted peppers.
- Halve zucchini lengthwise. Cut into 1/2-inch half-moons.
- Peel, then mince or grate garlic.
- Rougly chop parlsey.
- Zest, then juice half the lemon. Cut remaining lemon into wedges.
- To a food processor, add roasted peppers, walnuts, half the parsley, garlic, lemon zest, lemon juice, half the Parmesan and 1/4 cup (1/2 cup) oil. (TIP: We really love using olive oil for this recipe.) Blend on low until well-incorporated. Season with salt and pepper.
- Heat a large non-stick pan over medium-high. When hot, add 1 tbsp (2 tbsp) oil and zucchini. Cook for 3-4 min, stirring often, until tender-crisp.
- Meanwhile, heat the pot with pasta over medium. Add cream, Italian Herb Spice Blend, reserved pasta water, zucchini, pesto and half the chili flakes. (TIP: If you like extra kick, add a little more!) Stir to combine.
- Cook for 2-3, stirring occasionally, until thickened. Season with salt and pepper.
- Divide pasta between bowls.
- Sprinkle with remaining Parmesan and remaining parsley.
