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20 minutes

Creamy Pesto Pasta with Sundried Tomatoes & Heirloom Zucchini

& Tomato-Mint Salad

Cooking time

20 minutes




730 /serving

In this pasta dish bursting with the colours and flavours of Italy, we combine fresh rigatoni pasta, sundried tomatoes and heirloom grey zucchini and coat them in a creamy basil pesto sauce. A fresh and light salad of tomatoes, mint and lemon completes this satisfying meal. What more can you ask for to welcome the start of spring?

We will send you:

  • 2 Garlic cloves
  • 4 Tomatoes
  • 1 Lemon
  • 1 Bunch of mint
  • 2 Heirloom zucchini
  • 90ml Basil pesto
  • 60g Sundried tomatoes
  • 450g Fresh rigatoni
  • 90ml Heavy cream

  • You will need:

    Large pot
    Large pan
    Olive oil
    Salt & pepper
    Total Fat
    37 g
    Saturated Fat
    9 g
    220 mg
    Total Carbs
    83 g
    13 g
    20 g
    8 g
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    Mise en place
    Bring a large pot of salted water to a boil. Juice the lemon. Slice the tomatoes into ⅓-inch-thick rounds. Thinly slice the sundried tomatoes. Quarter the zucchini lengthwise; thinly slice crosswise. Mince the garlic. Pick the mint leaves off the stems.
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    Cook the zucchini
    In a large pan, heat a drizzle of olive oil on medium-high. Add the zucchini and garlic; season with S&P. Cook, stirring occasionally, 2 to 4 minutes, until softened and fragrant. Add the sundried tomatoes and cook, 1 to 2 minutes, until fragrant.
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    Cook the pasta
    Add the pasta to the pot of boiling water. Cook, 6 to 8 minutes or until al dente (still slightly firm to the bite). Reserving 1 cup of the cooking water, drain the pasta thoroughly. Toss with a drizzle of olive oil to prevent sticking.
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    Finish the pasta
    To the pan of zucchini and sundried tomatoes, add the cream, pesto and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 minutes, until heated through. Add the cooked pasta. Cook, stirring frequently, 1 to 2 minutes, until thoroughly combined; season with S&P to taste (if the sauce seems dry, gradually add the remaining reserved water until the desired consistency is reached).
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    Make the salad & serve
    In a bowl, combine the lemon juice and 4 tbsp of olive oil; season with S&P to taste. Lay out the sliced tomatoes on a serving plate and top with the mint leaves; drizzle with as much of the lemon vinaigrette as you’d like. Divide the finished pasta between your plates and serve the tomato-mint salad on the side. Bon appétit!