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!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Red Wine Vinegar
Parmesan Cheese, shredded
(Contains Tree nuts)
Not included in your delivery
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.
Finely chop broccoli. Peel, then cut shallot into 1/4-inch pieces. Peel, then mince or grate garlic. Halve tomatoes.
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.
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.
Add pesto and reserved pasta water to the pan. Bring to a simmer, then reduce heat to medium, stirring until combined, 1-2 min.
Add sauce, Parmesan and tomatoes to the pot with rigatoni. Stir to combine.Divide pasta between bowls. Top with marinated mozzarella.