Rigatoni in green sauce with pork mince
with courgette and and pistachios
The quantities provided above are averages only.
Always refer to the product label for the most accurate information about ingredients and allergens
Ingredients
90 g
Rigatoni
(Contains Wheat May be present Mustard, Soy, Lupin, Egg)
100 g
Farmer's mincemeat
(May be present Soy, Wheat, Egg, Mustard, Celery)
½ piece
Garlic
½ piece
Courgette
100 g
Spinach
5 g
Fresh basil
75 g
Cooking cream
(Contains Milk)
½ piece
Parmigiano Reggiano DOP
(Contains Milk)
5 g
Pistachio nuts
(Contains Pistachios May be present Sesame, Peanuts, Tree nuts)
Not included in your delivery
½ piece
Low sodium vegetable stock cube
1 tablespoon
Olive oil
½ tablespoon
White balsamic vinegar
to taste
Extra virgin olive oil
to taste
Salt and pepper
Nutrition Values
Utensils
Cooking Steps
- Boil plenty of water in a pot or saucepan.
- Crumble in the stock cube and cook the pasta for 13 - 15 minutes, then drain and set aside (see Tip).
- Cut the courgette lengthwise into quarters and then into thin slices.
- Heat a drizzle of olive oil in a frying pan over medium-high heat and fry the courgette and minced meat for 6 - 7 minutes.
- Deglaze the pan with the white balsamic vinegar, then season to taste with salt and pepper.
Health Tip: This recipe is high in calories. Are you watching your calorie intake? Prepare all of the pasta but then just serve two thirds. You can keep the rest of it in the fridge to use the next day.
- Grate the Parmigiano Reggiano.
- Heat a drizzle of olive oil in a deep frying pan over medium-high heat. Fry the spinach, stirring, until welted.
- Add the spinach to a tall container, along with the garlic, cooking cream, 25ml of pasta water per person and half each of the basil and the Parmigiano. Blend into a sauce using an immersion blender.
- Return the sauce to the deep frying pan, bring to a light boil, then simmer over low heat until serving.
- Roughly chop the pistachios.
- Finely chop the rest of the basil.
- Add the pasta, minced meat, and courgette to the spinach sauce.
- Stir well to combine, then season to taste with salt and pepper.
- Serve the pasta on deep plates and drizzle with extra virgin olive oil to taste.
- Garnish with the pistachios, chopped basil and the rest of the Parmigiano Reggiano.
Did you know... spinach is full of nutrients but it is particularly rich in iron, which is essential for transporting oxygen throughout the body. This helps us feel energised.