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Pesto Rosso Rigatoni

Pesto Rosso Rigatoni

with Broccoli, Yellow Bell Pepper and Fresh Mozzarella

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Tonight’s dinner really epitomises everything we love about Italian food. Simple, high quality ingredients, quickly cooked with maximum results. Broccoli has a mild, distinctive flavour. With a small handful containing all the vitamin C you need for a whole day, you’ve got a plate full of traditional healthiness in the time it takes to boil your pasta!

Tags:Veggie
Allergens:Milk/LaitTree Nut/NoixSulphites/SulfiteWheat/Blé

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

Preparation Time30 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

227 g

Yellow Bell Pepper

227 g

Broccoli, florets

56 g

Red Onion

½ tsp

Chili Flakes

0.3 cup

Sun-Dried Tomato Pesto

(ContainsMilk/Lait, Tree Nut/Noix, Sulphites/Sulfite)

100 g

Bocconcini Cheese

(ContainsMilk/Lait)

227 g

Rigatoni

(ContainsWheat/Blé)

Not included in your delivery

Oil*

Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2996 kJ
Calories716 kcal
Fat31 g
Saturated Fat5 g
Carbohydrate17 g
Sugar10 g
Dietary Fiber8 g
Protein28 g
Cholesterol17 mg
Sodium311 mg
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Large Pan
Instructionsarrow up iconarrow up icon
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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.

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.

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.

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.

5

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