Rigatoni with Sweet Pea Pesto

With Fresh Basil, Mint, and Toasted Pine Nuts

Prep & Cook Time: 25-35 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Mild

Contains: Eggs, Wheat, Tree Nuts

Vegetarian
All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

April showers may bring May flowers, but you can enjoy this springy take on a classic pesto pasta right now, rain or shine. Sweet peas, mint, basil, lemon, garlic, and toasted pine nuts create a bright, irresistible pesto for al dente rigatoni. The dish is topped off with red bell pepper, baby arugula, and green onion for crunch and a healthy, seasonal meal that will make you flourish.

In Your Box (serves 2)

  • 1 Lemon
  • 6 Basil Sprigs
  • 1 Mint Sprigs
  • 2 Garlic Cloves
  • 2 Green Onions
  • 1 Red Bell Pepper
  • 3¾ oz. Frozen Peas
  • Info
    1¼ oz. Pine Nuts
  • 1 tsp. Red Pepper Flakes
  • Info
    8 oz. Mezzi Rigatoni
  • ½ oz. Baby Arugula

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    601
  • Carbohydrates
    103g
  • Fat
    15g
  • Protein
    21g
  • Sodium
    65mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Blender/Food Processor/Immersion Blender
  • 1 Medium Pot
  • 1 Colander
  • 1 Small Pan
  • 1

    Prepare the Ingredients

    Thoroughly rinse produce and pat dry. Have lemon. Zest one half. Coarsely chop basil and mint. Coarsely mince garlic cloves. Divide green onions in half, one half cut into a dice, other half slice on a bias (angle) for garnish. Remove membrane and seeds of bell pepper and julienne (cut into thin strips.)

  • 2

    Prepare the Pesto

    In a food processor or blender, combine the peas, garlic, diced green onion (reserving bias-cut for garnish), mint, basil, ¾ of the pine nuts (reserving rest for toasting), 1 Tbsp. olive oil, and juice of the lemon to taste. Blend until smooth. Taste and add salt and pepper and red pepper flakes (reserving a pinch for garnish) to taste. If more tartness is desired, add lemon zest to taste. Allow finished pesto to rest at room temperature for 5 minutes.

  • 3

    Cook the Pasta

    Bring a medium pot of lightly salted water to a boil. Add the rigatoni and cook until al dente, about 7-9 minutes. Put a colander in the sink. Drain pasta and return to pot.

  • 4

    Toast the Pine Nuts

    In a dry small pan over medium heat, add the remaining pine nuts. Move the skillet around for about 1 minute to prevent burning. Pine nuts are done once they have a slightly browned color and a roasted aroma.

  • 5

    Assemble the Pasta

    Add pesto to the drained pasta, fully coating the rigatoni. Add a pinch of salt and fresh black pepper to taste.

  • 6

    Plate the Dish

    Add a serving of the pesto rigatoni to a plate or shallow bowl. Garnish with baby arugula, remaining bias-cut green onion, remaining red pepper flakes, toasted pine nuts, red pepper strips, and lemon zest if desired. Add a crack of fresh black pepper to finish the dish nicely.

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