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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
170 g
Cavatappi
(Contains: Wheat)
237 mL
Milk
(Contains: Milk)
Ā½ cup
Goat Cheese, crumbled
(Contains: Milk)
Ā¼ cup
Basil Pesto
(Contains: Milk May contain traces of: Soy, Sulphites)
1 cup
White Cheddar Cheese, shredded
(Contains: Milk)
2 tbsp
All-Purpose Flour
(Contains: Wheat May contain traces of: Soy, Sulphites, Crustaceans, Egg, Fish, Gluten, Milk, Mustard, Tree nuts, Peanuts, Sesame)
113 g
Baby Tomatoes
4 g
Garlic Salt
(May contain traces of: Soy, Sulphites, Milk, Mustard, Tree nuts, Peanuts, Sesame, Wheat, Triticale)
28 g
Pine Nuts
(Contains: Pine nuts May contain traces of: Peanuts)
Not included in your delivery
2 tbsp
Butter*
(Contains: Milk)
Ā¼ tsp
Salt*
Ā¼ tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- 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 combine.
- Divide between plates or bowls.
- Sprinkle pine nuts over mac and cheese.
