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Pesto Rosso Rigatoni
with Broccoli, Yellow Bell Pepper and Fresh Mozzarella
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!
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.
Ingrédients
227 g
Poivron jaune
227 g
Brocoli, en fleurons
56 g
Oignon rouge
½ cc
Flocons de piment
0.3 tasse(s)
Pesto de tomates séchées au soleil
(Contient Lait, Noix, Sulfites)
100 g
Bocconcinis
(Contient Lait)
227 g
Rigatoni
(Contient Blé)
Pas inclus dans votre livraison
Huile*
Informations nutritionnelles
Ustensiles
Instructions
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.
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.
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.
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.
Divide the pasta between bowls and tear over small pieces of bocconcini.