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Pesto Mac

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.

Allergens:
Wheat
Milk
Pine nuts

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

Preparation Time15 minutes
Cooking Time10 minutes
DifficultyMedium

Ingredients

serving amount

170 g

Cavatappi

(Contains Wheat)

237 mL

Milk

(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

Butter*

(Contains Milk)

0.13 tsp

Pepper*

0.13 tsp

Salt*

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Nutrition Values

Calories1010 kcal
Fat59 g
Saturated Fat27 g
Carbohydrate85 g
Sugar10 g
Dietary Fiber6 g
Protein38 g
Cholesterol120 mg
Sodium950 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.

Utensils

Measuring Spoons
Large Non-Stick Pan
Whisk

Instructions

1
  • Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min.
  • Reserve 2 tbsp (4 tbsp) pasta water, then drain.
  • Meanwhile, halve tomatoes.
  • Peel, then mince or grate garlic.
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.
3
  • Heat the same large pot from step 1 over medium-high heat.
  • When hot, add 1 tbsp (2 tbsp) butter, then tomatoes. Season with salt and pepper, then cook stirring occasionally until softened, 2-3 min. Transfer tomatoes to a small bowl.


4
  • Reheat the same pot over medium. When hot add 1 tbsp (2 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 remaining garlic. 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 salt and pepper.
  • Remove pot from the heat.
5
  • Add reserved pasta water, cavatappi and tomatoes to the pot with cheese sauce, then stir to combine
  • Divide between plates or bowls.
  • Sprinkle pine nuts over mac and cheese.
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