Meal Kit

Roasted Red Pepper Cream Rigatoni

with kale and cannellini beans

Prep & Cook Time: 20-30 min.

Cook Within: 7 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, 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

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)

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

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
    822
  • Carbohydrates
    100g
  • Fat
    34g
  • Protein
    32g
  • Sodium
    1481mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • 1 Colander
  • 1 Medium Pot
  • 1 Wire-Mesh Strainer
  • 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

  • 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.

  1. 1

    Cook the Pasta

    Once water is boiling, add pasta and cook until al dente, 11-13 minutes. Reserve ½ cup pasta cooking water. Drain pasta in a colander and set aside. While pasta cooks, prepare ingredients.

  2. 2

    Prepare the Ingredients

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

  3. 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. 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. 5

    Finish The Dish

    Plate dish as pictured on front of card, garnishing with remaining Parmesan and almonds. Bon appétit!

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