Summer Sweet-Pepper Rigatoni
with Walnuts, Labneh & Garlic String Beans
Cooking time
30 minutes
Servings
2/4
Calories
720 /serving
Let’s savour the sweet bounty of the growing season with this fresh pasta dish, starring juicy summer peppers and toothsome rigatoni. The sauce will come together quickly as you toss together a fragrant pepper miscela with shallot, garlic, and both raw and roasted peppers. Add a splash of demi-glace and some labneh for creaminess, and after coating the cooked pasta with this flavoursome mix, all that’s left to do is top the dish with toasted walnuts and savour it somewhere in the sunshine.
We will send you:
- 225g String beans
- 140g Sweet peppers
- 1 Bunch of parsley
- 2 Garlic cloves
- 1 Shallot (or onion)
- 60g Sweet pepper miscela
- 25g Walnuts
- 30g Vegetable demi-glace
- 225g Fresh rigatoni
- 1 Roasted pepper
- 45ml Labneh
- 10g Mediteranean Excursion spice blend (salt, garlic, sugar, red bell pepper, vinegar powder, green bell pepper, sunflower oil, paprika, turmeric, cayenne pepper)
Contains: Eggs, Milk, Walnuts, Wheat
You will need:
Medium pot
2 Large pans
Strainer
Oil
Salt & pepper
Total Fat
32 g
Saturated Fat
5 g
Sodium
1800 mg
Total Carb
88 g
Sugars
11 g
Protein
25 g
Fibre
12 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Trim off and discard the stem ends of the string beans. Core and halve the sweet peppers lengthwise; thinly slice into half-moons. Thinly slice the roasted pepper crosswise. Peel, halve and thinly slice the shallot. Thinly slice the garlic. Finely chop the parsley leaves and stems.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Cook, 5 to 8 minutes, until al dente (still slightly firm to the bite). Reserving ½ cup cooking water (double for 4 portions), drain the pasta thoroughly. Toss with a drizzle of oil to prevent sticking and set aside in a warm spot.
Toast the walnuts
While the pasta cooks, heat a large, dry pan on medium. Add the walnuts and toast, stirring occasionally, 2 to 3 minutes, until lightly browned. Transfer immediately to a cutting board to cool, then roughly chop. Reserve the pan.
Cook the sweet peppers
In the same pan, heat a drizzle of oil on medium-high. Add the sweet pepper miscela, ½ the shallot and ½ the garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the sweet peppers (both raw and roasted) and cook, stirring frequently, 2 to 4 minutes, until softened; season with ½ the spice blend and S&P to taste.
Make the garlic string beans
While the sweet peppers cook, in a second large pan, heat a drizzle of oil on medium-high. Add the string beans to the pan and cook, stirring frequently, 1 to 2 minutes, until beginning to soften. Add the remaining shallot and garlic. Cook, stirring frequently, 30 seconds to 1 minute, until fragrant; season with the remaining spice blend and S&P. Add 1 tbsp water (double for 4 portions) and cook, stirring frequently, 1 to 2 minutes, until crisp-tender.
Finish & serve
To the pan of sweet peppers, add the demi-glace and reserved cooking water. Cook, stirring frequently, 2 to 3 minutes, until thickened. Add the cooked pasta and labneh. Cook, stirring frequently, 30 seconds to 1 minute, until the pasta is thoroughly coated in the sauce. Divide the finished pasta between your plates. Garnish with the toasted walnuts and parsley. Serve the garlic string beans on the side. Bon appétit!
