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.
Allergènes:
Blé
•Lait
•Pignons
Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.
Durée de préparation15 minutes
Temps de cuisson10 minutes
DifficultéIntermédiaire
Ingrédients
quantité par portion
170 g
Cavatappis
(Contient Blé)
237 ml
Lait
(Contient Lait)
28 g
Pignons
(Contient Pignons)
½ tasse(s)
Fromage de chèvre
(Contient Lait)
¼ tasse(s)
Pesto au basilic
(Contient Lait Peut contenir Sulfites, Noix, Lait, Soya)
1 tasse(s)
Cheddar blanc, râpé
(Contient Lait)
2 cs
Farine tout usage
(Contient Blé)
1 pièce(s)
Gousses d'ail
113 g
Petites tomates
Pas inclus dans votre livraison
2 cs
Beurre*
(Contient Lait)
0.13 cc
Poivre*
0.13 cc
Sel*
Informations nutritionnelles
Énergie (kcal)1000 kcal
Graisses57 g
dont saturés27 g
Glucides85 g
dont sucres10 g
Fibres6 g
Protéines38 g
Cholestérol120 mg
Sel950 mg
Gras Trans1.5 g
Potassium700 mg
Calcium2000 mg
Fer4 mg
Ustensiles
•Cuillères à mesurer
•Grande poêle antiadhésive
•Fouet
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.