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Pesto Rosso Rigatoni

Pesto Rosso Rigatoni

with Broccoli, Yellow Bell Pepper and Fresh Mozzarella
3.5(400)
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Calories
716 kcal
Protein
28g protein
Preparation Time
30 minutes
Difficulty
Easy
Allergens:
  • Milk
  • Tree nuts
  • Sulphites
  • Wheat
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
serving amount

227 g

Yellow Bell Pepper

227 g

Broccoli, florets

56 g

Red Onion

½ tsp

Chili Flakes

0.3 cup

Sun-Dried Tomato Pesto

(Contains: Milk, Tree nuts, Sulphites)

100 g

Bocconcini Cheese

(Contains: Milk)

227 g

Rigatoni

(Contains: Wheat)

Not included in your delivery

Oil*

Energy (kJ)2996 kJ
Calories716 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate17 g
Sugar10 g
Dietary Fiber8 g
Protein28 g
Cholesterol17 mg
Sodium311 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.
Large Pot
Large Pan

Cooking Steps

PREP
1

Wash and dry all produce. Bring a large pot of salted water to a boil. Core, then cut the bell pepper(s) into 1/2-inch cubes.

COOK VEGGIES
2

Heat a large pan over medium-high heat. Add a drizzle of oil, then the onions, bell peppers and as much chili flakes as you like. Cook, stirring often, until the peppers are tender-crisp, 4-5 min.

COOK PASTA
3

Meanwhile, add the pasta to the boiling water. Cook for 2 min. Add the broccoli. Cook until broccoli is tender-crisp and pasta is tender, 2-4 min. Reserve 1/4 cup pasta water (double for 4 people). Drain the pasta and broccoli and return to the pot.

ASSEMBLE PASTA
4

Add the pepper mixture, pesto and reserved pasta water to the pot. Season with salt and pepper. Toss together, until warmed through, 1-2 min.

FINISH AND SERVE
5

Divide the pasta between bowls and tear over small pieces of bocconcini.

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