The cannellini bean, an Italian favourite, is made for pasta with its creamy fluffy interior! Chili flakes, garlic, spinach and roasted tomatoes fill every other nook and cranny of this Tuscan inspired pasta dinner.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Baby Heirloom Tomatoes
Parmesan Cheese, shredded(ContainsMilk/Lait)
Sun-Dried Tomato Pesto(ContainsMilk/Lait, Tree Nut/Noix)
Salt and Pepper*
Before starting, preheat the oven to 450°F. Wash and dry all produce.
Add 10 cups water and 2 tsp salt to a large pot. (NOTE: Use same for 4 ppl.) Cover and bring to a boil over high heat. While water comes to a boil, roughly chop the spinach. Thinly slice the basil. Zest, then juice the lemon. Peel, then mince or grate the garlic. Drain and rinse the beans.
Add tomatoes, 1/4 tsp lemon zest and 1 tbsp oil (dbl both for 4 ppl) to a parchment-lined baking sheet. Season with salt and pepper, then toss to coat. Roast in the middle of the oven, until tomatoes burst, 12-15 min.
While tomatoes roast, add rigatoni to the pot of boiling water. Cook, stirring occasionally, until tender, 10-12 min. Reserve 1/2 cup pasta water (dbl for 4 ppl), then drain. Return pasta to the same pot, off heat. Set aside.
While the rigatoni cooks, heat a large non-stick pan over medium heat. When hot, add 2 tbsp butter (dbl for 4 ppl), then the onions, garlic and 1/2 tsp lemon zest (dbl for 4 ppl). Cook, stirring occasionally, until onions softens, 3-4 min. Remove the pan from the heat, then add half the basil and 2 tbsp lemon juice (dbl for 4 ppl). Season with salt and pepper.
Add reserved pasta water, beans, sun-dried tomato pesto, spinach and onion mixture to the pot with the rigatoni. Toss to coat, until spinach wilts, 1-2 min. Season with salt and pepper.
Divide the pasta between plates. Top with the roasted tomatoes. Sprinkle Parmesan and remaining basil over top. Sprinkle with chili flakes if desired.