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20 minutes

Fresh Rigatoni in Honeyed Tomato Pesto Sauce

with Fresh Peas & Bocconcini Pearls

Cooking time

20 minutes




740 /serving

What do we love more than pasta night? Pasta night that can be on your table in 20 minutes flat. Fresh rigatoni gets coated in a sweet and punchy honeyed sundried tomato pesto, with fresh green peas and plump bocconcini pearls thrown in for texture. Keep the rigatoni al dente and finish it off with a drizzle of olive oil. Buon appetito!

We will send you:

  • 140g Cherry tomatoes
  • 2 Garlic cloves
  • 100g Fresh green peas
  • 225g Fresh rigatoni
  • 14g Honey
  • 30ml Sundried tomato pesto
  • 30g Vegetable demi-glace
  • 100g Bocconcini pearls
  • 7.5g Tomato rigatoni spice blend (garlic, red bell pepper, dried black olives, basil, oregano, kosher salt, parsley, lemon powder, sunflower oil, black pepper)

Contains: Egg, Gluten, Milk, Tree Nuts, Wheat

You will need:

Medium pot
Medium pan
Olive oil
Salt & pepper
Total Fat
36 g
Saturated Fat
11 g
1500 mg
Total Carbs
80 g
13 g
30 g
6 g
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Mise en place
Bring a medium pot of salted water to a boil. Halve the cherry tomatoes. Mince the garlic. Toss the bocconcini with a drizzle of olive oil; season with ½ the spice blend and S&P to taste.
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Cook the pasta & peas
Add the pasta to the pot of boiling water. Cook, 5 to 8 minutes, until al dente (still slightly firm to the bite). When there are 2 minutes left, add the peas and continue to cook. Reserving ½ cup of the cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of olive oil to prevent sticking and set aside in a warm spot.
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Cook the tomatoes
While the pasta cooks, in a medium pan, heat a drizzle of olive oil on medium. Add the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the cherry tomatoes and cook, stirring occasionally, 2 to 4 minutes, until the tomatoes begin to soften and release their juices; season with the remaining spice blend and S&P to taste.
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Make the sauce
To the pan of tomatoes, add the pesto, honey, demi-glace and 2 tbsp of water (double for 4 portions); season with S&P to taste. Cook, stirring frequently, 1 to 2 minutes, until slightly reduced.
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Finish & serve
To the pan of sauce, add the cooked pasta, peas and ½ the reserved cooking water. Cook, stirring frequently, 1 to 2 minutes, until the pasta is coated with the sauce (if the sauce seems dry, gradually add the remaining cooking water to achieve your desired consistency). Divide the finished pasta between your plates. Top with the bocconcini and a drizzle of olive oil. Bon appétit!