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Pesto Mac

Pesto Mac

with Goat Cheese and Toasted Pine Nuts

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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:

Hvede

•Milk

•Pine nuts

The quantities provided above are averages only.

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

DifficultyMedium

Ingredients

/ serving 2 people

170 g

Cavatappi

237 mL

Milk

28 g

Pine Nuts

½ cup

Goat Cheese

¼ cup

Basil Pesto

1 cup

White Cheddar Cheese, shredded

2 tbsp

All-Purpose Flour

1 unit(s)

Garlic, cloves

113 g

Baby Tomatoes

Not included in your delivery

¼ tsp

Pepper*

¼ tsp

Salt*

2 tbsp

Butter*

Nutrition Values

Calories1050 kcal

Fat56 g

Saturated Fat27 g

Carbohydrate86 g

Sugar10 g

Dietary Fiber6 g

Protein42 g

Cholesterol120 mg

Sodium1080 mg

Trans Fat2 g

Potassium600 mg

Calcium1800 mg

Iron3 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.

Cooking Steps

1

Add cavatappi to the boiling water. Cook uncovered, stirring occasionally, until tender, 8-9 min.
Reserve 2 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.
Heat the same large pot from step 1 over medium-high heat.
When hot, add 1 tbsp butter, then tomatoes. Season with salt and pepper, then cook stirring occasionally until softened, 2-3 min. Transfer tomatoes to a small bowl.

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 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.

4

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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