Roasted Red Pepper Cream Rigatoni

with kale and cannellini beans

Prep & Cook Time: 60+ min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Wheat, Tree Nuts

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

In Your Box (serves 2)

  • 4 oz. Kale
  • Info
    2 Tbsp. Roasted Red Pepper Pesto
  • Info
    4 oz. Light Cream
  • Info
    1 oz. Grated Parmesan
  • Info
    5 oz. Rigatoni
  • Info
    ½ oz. Sliced Almonds
  • 15 oz. Cannellini Beans
  • Info
    ⅗ oz. Butter
  • 1 tsp. Seasoned Salt Blend

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
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

Before You Cook

  • 1

    Cook Pasta

    Once water is boiling, add pasta and cook until al dente, 11-13 minutes. Reserve ½ cup of pasta water. While pasta cook, prepare the ingredients

  • 2

    Prepare The Ingredients

    Stem kale and coarsely chop. Drain beans in a wire-mesh strainer and rinse.

  • 3

    Cook Vegetables and Make Sauce

    In a large nonstick pan over medium high heat, add 2 tsp olive oil. Add kale and cook 2-3minutes or until wilted. Add beans and seasoned salt blend and cook 1 minute. Transfer to a plate. In the same pan over medium high heat, add cream and bring to a simmer. Add half the parmesan, butter and pesto. Stir to combine. Add pasta, 2TB pasta water and vegetable mixture. Add more pasta water if mixture is too thick.

  • 4

    Finish The Dish

    Plate dish as pictured on front of card, topping with remaining parmesan and sliced almonds. Bon appétit!

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