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Pesto Mac

Pesto Mac

Serves 2 | with Goat Cheese and Toasted Pine Nuts

A fresh and tangy twist on the classic mac and cheese! This creamy pesto goat cheese sauce smothers al dente noodles and is topped with toasted pine nuts for extra crunch and flavour.

Pine nuts

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

Preparation Time20 minutes
Cooking Time10 minutes


/ serving 2 people

170 g


(Contains Wheat)

237 mL


(Contains Milk)

28 g

Pine Nuts

(Contains Pine nuts)

½ cup

Goat Cheese

(Contains Milk)

¼ cup

Basil Pesto

(Contains Milk May contain Sulphites, Tree nuts, Soy)

1 cup

White Cheddar Cheese, shredded

(Contains Milk)

2 tbsp

All-Purpose Flour

(Contains Wheat)

1 unit(s)

Garlic, cloves

113 g

Baby Tomatoes

Not included in your delivery

2 tbsp


(Contains Milk)

¼ tsp


¼ tsp



Nutrition Values

Calories1010 kcal
Fat59 g
Saturated Fat27 g
Carbohydrate85 g
Sugar10 g
Dietary Fiber6 g
Protein38 g
Cholesterol120 mg
Sodium1100 mg
Trans Fat1.5 g
Potassium700 mg
Calcium2000 mg
Iron4 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.



Before starting, preheat the oven to broil.Add 10 cups hot water and 2 tsp salt to a large pot. Cover and bring to a boil over high heat.Gather all required tools. Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min.Reserve 1/4 cup pasta water, then drain. Meanwhile, halve tomatoes.


Heat a large non-stick pan over medium-high heat. When hot, add pine nuts to the dry pan. Toast, stirring often, until golden-brown, 3-4min. (TIP: Keep your eye on them so they don't burn!) Transfer to a plate.Heat the same large pot from step 1 over medium-high heat. When hot, add 1 tbsp butter, then tomatoes. Season with 1/4 tsp garlic salt and pepper, then cook stirring occasionally until softened, 2-3 min. Transfer tomatoes to a small bowl.


Reheat the same pot over medium. When hot add 1 tbsp butter, then swirl until melted.Sprinkle flour over top. Cook, stirring often, until toasted, 1 min.Slowly whisk in milk and pesto to the pan with butter and flour. Whisk in 1/4 tsp garlic salt. Cook, whisking often, until sauce thickens slightly, 1-2 min.Slowly whisk in goat cheese and white cheddar stirring constantly, until combined, 1 min. Season with any remaining garlic salt and pepper to taste.Remove pot from the heat.


Add cavatappi and tomatoes to the pot with cheese sauce, then add reserved pasta water 1 tbsp at a time until desired sauce consistency. (NOTE: You may not need all of the pasta water.) Stir to combineDivide between plates or bowls.Sprinkle pine nuts over mac and cheese.

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