Vibrant Green Rigatoni
with Avocado Pesto & Roasted Broccoli
Cooking time
15 minutes
Servings
2/4
Calories
760 /serving
It’s easy being green! And this inventive Easy Prep pasta recipe is here to prove it. Clever move: after boiling the rigatoni to a tooth-pleasing firmness, you’ll drain the tubes over leafy greens to wilt them. Think out of the pesto box (er, jar) by combining the go-to basil paste with avocado purée, and amping it up with lemon, garlic and feta cheese. Bring roasted broccoli florets to the sauce for a little more bulk—and more green, of course.
We will send you:
- 15ml Minced garlic
- 90g Baby greens (baby spinach or kale)
- 300g Broccoli florets
- 45ml Basil pesto
- 1 Lemon
- 57g Avocado purée
- 225g Rigatoni
- 60g Feta
- 8g Olive Branch spices (garlic, red bell pepper, dried black olives, basil, oregano, salt, parsley, lemon powder, sunflower oil, black pepper)
Contains: Milk, Cashews, Wheat
You will need:
Medium pot
Sheet pan
Olive oil
Oil
Salt & pepper (S&P)
Parchment paper
Strainer
Total Fat
27 g
Saturated Fat
7 g
Sodium
750 mg
Total Carb
107 g
Sugars
9 g
Protein
27 g
Fibre
11 g
Preparation
Roast the broccoli
Preheat the oven to 450°F. Bring a medium pot of salted water to a boil. Halve the broccoli (quarter if large). On a lined sheet pan, toss with a drizzle of oil, ½ the spices and S&P. Roast, adding ½ the garlic and stirring halfway, 12 to 16 min., until tender.
Boil the pasta & wilt the spinach
Meanwhile, place the spinach in a strainer. Add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 11 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain the pasta over the spinach and return to the pot. Toss with a drizzle of oil to prevent sticking.
Make the avocado pesto
Meanwhile, juice the lemon. Crumble the cheese. In a small bowl, combine the lemon juice (start with 1 tbsp), 2 tbsp olive oil (double for 4 portions), the avocado purée, pesto, ⅔ of the cheese, and the remaining garlic and spices.
Combine the pasta
To the pot of pasta and spinach, add the broccoli, avocado pesto and S&P; toss well. If the sauce seems dry, gradually add the reserved cooking water until you achieve your desired consistency.
Plate your dish
Divide the pasta between your bowls. Garnish with the remaining cheese. Bon appétit!
