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20 minutes

Fresh Penne Rigate & Punchy Tomato Pesto

with Sautéed Broccoli, Peas & Shaved Parmesan

Cooking time

20 minutes




670 /serving

The ridges in the fresh pasta are ready to bend and receive a full-bodied sauce. We loaded this easy-to-love dish with peas and broccoli, browned but still crunchy, for a strong veggie component. You’ll build up multiple levels of flavour from a punchy red pesto of sun-dried tomatoes, a medley of lemon-tinged herbs and spices and the fresh green spunk of basil leaves. In just 20 minutes you’ll be saying “presto” as you throw some shaved Parmesan over your shoulder.

We will send you:

  • 1 Bunch of basil
  • 1 Broccoli
  • 1 Onion (or shallot)
  • 50g Green peas
  • 225g Fresh penne rigate
  • 45ml Sun-dried tomato pesto
  • 25g Shaved Parmesan (contains rennet)
  • 9g Zesty Herbs spice blend (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)

Contains: Eggs, Milk, Mustard, Cashews, Wheat

You will need:

Large high-sided pan (non-stick if possible)
Large pot
Salt & pepper
Total Fat
25 g
Saturated Fat
5 g
770 mg
Total Carbs
90 g
10 g
26 g
12 g
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Mise en place
Cut the broccoli head into bite-size florets; peel and slice the broccoli stem into rounds, discarding the bottom inch. Peel, halve and small-dice the onion. Pick the basil leaves off the stems, discarding the stems; thinly slice the leaves.
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Sauté the vegetables
In a large, high-sided pan (non-stick if possible), heat a drizzle of oil on medium-high. Add the broccoli florets and stems and sauté, stirring frequently, 4 to 6 minutes, until beginning to brown. Add the onion and sauté, stirring frequently, 1 to 2 minutes, until fragrant. Add the peas and 2 tbsp water (double for 4 portions); sauté, stirring occasionally, 2 to 3 minutes, until the water has evaporated and the vegetables are tender; season with ⅔ of the spice blend and S&P.
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Boil the pasta
While the vegetables cook, bring a large pot of salted water to boil. Add the pasta to the pot of boiling water and stir gently to separate. Boil, 3 to 6 minutes, until al dente (still slightly firm to the bite). Reserving 1 cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking.
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Combine the pasta
Transfer the cooked pasta to the pan of vegetables. Add the sun-dried tomato pesto, ½ the Parmesan, ½ the basil and the remaining spice blend. Gradually add the reserved cooking water to the pan until you achieve your desired consistency. Cook, stirring frequently, 1 to 2 minutes until the pasta is thoroughly coated with the sauce; season with S&P to taste.
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Plate your dish
Divide the finished pasta between your plates. Garnish with the remaining Parmesan and basil. Bon appétit!