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20 minutes

Farmers Market Fresh Penne Rigate

with Herb & Garlic Marinated Feta

Cooking time

20 minutes

Servings

4

Calories

580 /serving

The bounty of a Mediterranean food market is the inspiration for this easy-to-love pasta number. Sweet peppers, zucchini and peas get tossed in an herby pesto with fresh penne rigate and garlicky herb-marinated feta. Season with a whole harvest of dried herbs, and then smash a few fresh basil leaves against your palm to release their sweet fragrance before tearing them up to garnish your plates.

We will send you:

  • 200g Sweet peppers
  • 2 Garlic cloves
  • 1 Summer squash (or zucchini)
  • 1 Bunch of basil
  • 100g Green peas
  • 15ml White balsamic vinegar
  • 60g Basil pesto
  • 450g Fresh penne rigate
  • 90g Feta
  • 7g Herb Harvest spices (basil, marjoram, thyme, parsley, rosemary, fennel, mint, salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)

Contains: Eggs, Milk, Sulphites, Cashews, Pine nuts, Wheat

You will need:

Large high-sided pan
Large pot
Strainer
Olive oil
Oil
2 tbsp Butter
Salt & pepper
Total Fat
24 g
Saturated Fat
9 g
Sodium
600 mg
Total Carbs
71 g
Sugars
4 g
Protein
20 g
Fibres
6 g
Preparation
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Mise en place
Bring a large pot of salted water to a boil. Halve and core the sweet peppers lengthwise; thinly slice crosswise into strips. Halve the summer squash lengthwise; thinly slice crosswise into half-moons. Mince the garlic. Pick the basil leaves off the stems; roughly chop the stems, keeping the leaves and stems separate.
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Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 3 to 6 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water, drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking.
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Sauté the vegetables
While the pasta boils, in a large, high-sided pan, heat a drizzle of olive oil on medium-high. Add the summer squash, sweet peppers and peas. Sauté, stirring occasionally, 3 to 4 minutes, until beginning to brown; season with S&P to taste. Add the basil stems and ¾ of the garlic; sauté, stirring frequently, 30 seconds to 1 minute, until fragrant.
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Marinate the feta
While the vegetables cook, in a small bowl, combine the feta, ½ the white balsamic vinegar, as much remaining garlic as you’d like and a generous drizzle of olive oil; season with ½ the spice blend.
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Combine the pasta & serve
Roughly chop the basil leaves. To the pan of vegetables, add the cooked pasta, pesto, remaining white balsamic vinegar, reserved cooking water and 2 tbsp butter; season with the remaining spice blend and S&P to taste. Cook, stirring frequently, 1 to 2 minutes, until warmed through and combined. Stir in ½ the basil leaves. Divide the finished pasta between your plates. Garnish with the marinated feta and remaining basil leaves. Bon appétit!