Creamy Spinach and Goat Cheese Rigatoni
with Peas
Not all classics should be messed with, but when you add delicious veggies and tangy goat cheese to this pasta dish, you'll discover a little innovation can be a VERY good thing!
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
170 g
Rigatoni
(Contains Wheat)
56 g
Goat Cheese
(Contains Milk)
½ cup
Parmesan Cheese, shredded
(Contains Milk)
113 g
Green Peas
3 unit
Garlic, cloves
113 g
Baby Spinach
113 mL
Cream
(Contains Milk)
113 g
Yellow Onion
7 g
Parsley
Not included in your delivery
0.13 tsp
Salt*
0.13 tsp
Pepper*
2 tbsp
Unsalted Butter*
(Contains Milk)
Nutrition Values
Utensils
Instructions
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. While water comes to a boil, peel, then mince or grate garlic. Peel, then cut onion into 1/4-inch pieces. Finely chop parsley. Roughly chop spinach.
Add rigatoni to the boiling water. Cook uncovered, stirring occasionally, until tender, 10-12 min. Reserve 1/4 cup pasta water (dbl for 4 ppl), then drain and return rigatoni to the same pot, off heat.
While rigatoni cooks, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then garlic, onions and peas. Season with salt and pepper. Cook, stirring often, until onions soften slightly, 3-4 min.
Add cream, reserved pasta water and half the goat cheese to the pan. Season with salt and pepper, then stir to combine. Bring to a simmer and cook, stirring occasionally, until sauce thickens slightly, 5-6 min.
When sauce is thickened, add spinach. Cook, stirring often, until wilted, 1-2 min.
Add sauce to the pot with rigatoni. Divide rigatoni between plates. Crumble remaining goat cheese over top. Sprinkle with parsley and Parmesan.
