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Pesto Mac

Pesto Mac

Serves 2 | with Goat Cheese and Toasted Pine Nuts

Meet 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.

Tags:
Quick
Allergens:
Gluten
Milk
Pine nuts/Noix de pin
Wheat

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

Preparation Time20 minutes
DifficultyMedium

Ingredients

/ serving 2 people

170 g

Cavatappi

(Contains Gluten)

237 mL

Milk

(Contains Milk)

28 g

Pine nuts

(Contains Pine nuts/Noix de pin)

56 g

Goat Cheese

(Contains Milk)

¼ cup

Basil Pesto

(Contains Milk)

1 cup

White Cheddar Cheese, shredded

(Contains Milk)

2 tbsp

All-Purpose Flour

(Contains Wheat)

113 g

Baby Tomatoes

1 unit(s)

Garlic, cloves

Not included in your delivery

2 tbsp

Butter*

(Contains Milk)

¼ tsp

Salt*

¼ tsp

Pepper*

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Nutrition Values

Calories1000 kcal
Fat58 g
Saturated Fat28 g
Carbohydrate84 g
Sugar10 g
Dietary Fiber6 g
Protein38 g
Cholesterol120 mg
Sodium1100 mg
Trans Fat2 g
Potassium700 mg
Calcium600 mg
Iron4.25 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
Measuring Cups
Large Non-Stick Pan
Small Bowl
Measuring Spoons

Instructions

Boil cavatappi and prep
1

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.

Toast pine nuts and cook tomatoes
2

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.

Cook tomatoes and start cheese sauce
3

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.

Finish and serve
4

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.