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
Chef
Jimmy Cababa
In Your Box (serves 2)
- 4 oz. Kale
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2 Tbsp. Roasted Red Pepper Pesto
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4 oz. Light Cream
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1 oz. Grated Parmesan
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5 oz. Rigatoni
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½ oz. Sliced Almonds
- 15 oz. Cannellini Beans
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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.
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Nutrition (per serving)
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Calories820
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Carbohydrates100g
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Fat34g
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Protein32g
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Sodium1333mg
Recipe Steps
Before You Cook
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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
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2 Prepare The Ingredients
Stem kale and coarsely chop. Drain beans in a wire-mesh strainer and rinse.
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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.
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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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