Meal Kit
Roasted Red Pepper Cream Rigatoni
with kale and cannellini beans
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 7 days
Contains: Tree Nuts (Almonds), Milk, Wheat
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Vegetarian
Chef
Jimmy Cababa
Pasta. We love it, you love it, the whole world loves it, and this dish celebrates that love well. It's a classic-sauce-and-pasta combination, with healthy and fresh kale and delicious buttery beans melded with a sauce of rich butter, cream, and tart roasted red pepper pesto. There's a whole new pasta for you, us, and the world to love.
In Your Box (serves 2)
- 15 oz. Cannellini Beans
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5 oz. Rigatoni
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4 oz. Light Cream
- 4 oz. Kale
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1 oz. Grated Parmesan
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2 Tbsp. Roasted Red Pepper Pesto
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⅗ oz. Butter
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½ oz. Sliced Almonds
- 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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Calories880
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Carbohydrates102g
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Net Carbs97g
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Fat39g
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Protein32g
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Sodium1660mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Medium Pot
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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Meatlovers! If using shrimp or jumbo shrimp, pat dry and season with a pinch of salt and pepper. Heat 1 tsp. olive oil in a large non-stick pan over medium-high heat. Cook shrimp undisturbed until seared on one side, 2-3 minutes. Flip, and cook until shrimp reaches a minimum internal temperature of 145 degrees, 1-2 minutes. If using diced chicken, pat dry, and season both sides with a pinch of salt and pepper. Place a medium non-stick pan over medium-high heat and add 2 tsp. olive oil. Stir occasionallyly until chicken reaches minimum internal temperature, 5-7 minutes.
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1 Cook the Pasta
Once water is boiling, add pasta and cook until al dente, 11-13 minutes.
Reserve 1/2 cup pasta cooking water. Drain pasta in a colander and set aside.While pasta cooks, prepare ingredients. -
2 Prepare the Ingredients
Stem kale and coarsely chop.
Drain beans in a wire-mesh strainer and rinse. -
3 Cook The Kale and Beans
Place a large non-stick pan over medium-high heat and add 2 tsp. olive oil.
Add kale and a pinch of salt and stir occasionally until wilted, 2-3 minutes.Stir in beans and seasoned salt until warmed through and combined, 1-2 minutes.Transfer kale and beans to a plate. Keep pan over medium-high heat. -
4 Make the Sauce
Add cream to hot pan and bring to a simmer.
Once simmering, stir in half the Parmesan, butter, and pesto until combined and butter is melted, 1-2 minutes.Add pasta, 2 Tbsp. pasta cooking water, kale, and beans and stir to combine. If too thick, add remaining pasta cooking water, 1 Tbsp. at a time, until desired consistency is reached. Remove from burner. -
5 Finish The Dish
Plate dish as pictured on front of card, garnishing with remaining Parmesan and almonds. Bon appétit!
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