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Broccoli Pesto Pasta
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Broccoli Pesto Pasta

Broccoli Pesto Pasta

with Marinated Mozzarella

Mix up your weekly meal rotation with something a little different! We've given wholesome broccoli-studded pasta a lift with silky marinated mozzarella, toasty pine nuts and herbaceous pesto!

Tags:
Veggie
Quick
Allergens:
Gluten
Sulphites
Milk
Tree nuts

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time25 minutes
DifficultyMedium

Ingredients

serving amount

170 g

Rigatoni

(Contains Gluten)

1 tbsp

Italian Seasoning

1 tbsp

Red Wine Vinegar

(Contains Sulphites)

125 g

Fresh Mozzarella

(Contains Milk)

227 g

Broccoli, florets

¼ cup

Basil Pesto

(Contains Milk)

50 g

Shallot

2 unit

Garlic, cloves

¼ cup

Parmesan Cheese, shredded

(Contains Milk)

113 g

Baby Tomatoes

28 g

Pine Nuts

(Contains Tree nuts)

Not included in your delivery

3 tbsp

Oil*

¼ tsp

Salt*

0.13 tsp

Pepper*

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Nutrition Values

Calories950 kcal
Fat55 g
Saturated Fat16 g
Carbohydrate87 g
Sugar9 g
Dietary Fiber10 g
Protein32 g
Cholesterol50 mg
Sodium960 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pot
Medium Bowl
Measuring Cups
Measuring Spoons
Colander
Large Non-Stick Pan

Instructions

Boil water and marinate mozzarella
1

Before starting, wash and dry all produce. Add 10 cups water and 2 tsp salt to a large pot (use same for 4 ppl). Cover and bring to a boil over high heat. Meanwhile, rip or tear mozzarella into bite-sized pieces into a medium bowl.Add 1 tbsp oil (dbl for 4 ppl), Italian Seasoning and vinegar. Season with salt and pepper, then toss to combine.

Prep
2

Finely chop broccoli. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Halve tomatoes.

Cook rigatoni
3

Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.

Start sauce
4

Meanwhile, heat a large non-stick pan over medium heat. When hot, add 2 tbsp oil (dbl for 4 ppl), then pine nuts, shallots and garlic. Season with salt and pepper. Cook, stirring often, until pine nuts are slightly toasted and shallots have softened, 3-4 min. Increase heat to medium-high. Add broccoli. Season with salt and pepper. Cook, stirring often, until broccoli is tender-crisp, 4-5 min.

Finish sauce
5

Add pesto and reserved pasta water to the pan. Bring to a simmer, then reduce heat to medium, stirring until combined, 1-2 min.

Finish and serve
6

Add sauce, Parmesan and tomatoes to the pot with rigatoni. Stir to combine.Divide pasta between bowls. Top with marinated mozzarella.