Rigatoni Alfredo with Artichokes & Asiago
Toasted Walnuts & Honey-Dijon Baby Greens
Cooking time
25 minutes
Servings
2/4
Calories
880 /serving
Get all the indulgence of alfredo sauce and a load of veggies to boot. This version of the beloved pasta dish doesn’t skimp on the cream or the cheese—in this case soft, almost nutty Asiago. But we incorporated some original elements to set it apart: Brussels sprouts and marinated artichokes make for a winning team when tossed with big tubes of rigatoni. And that side salad of baby greens with honey-Dijon vinaigrette is fresh out of this world.
We will send you:
- 200g Brussels sprouts
- 120g Baby greens (baby spinach or kale)
- 170g Rigatoni
- 25g Chopped walnuts
- 45ml Sweet, Savoury Honey-Dijon vinaigrette
- 170ml Marinated artichokes (jar)
- 60ml Heavy cream
- 30g Shredded Asiago (contains lipase)
- 9g Zesty Herbs spices (garlic, dehydrated carrots, red bell pepper, onion, chives, salt, spices, mustard, sugar, sunflower oil, lemon oil)
Contains: Milk, Mustard, Walnuts, Wheat
You will need:
Small pan
Medium pot
Large high-sided pan
Strainer
Olive oil
Oil
Salt & pepper (S&P)
Total Fat
49 g
Saturated Fat
13 g
Sodium
1100 mg
Total Carb
93 g
Sugars
12 g
Protein
25 g
Fibre
12 g
Preparation
Mise en place
Bring a medium pot of salted water to a boil. Drain and halve the artichokes lengthwise. In a small bowl, combine the vinaigrette and 1 tsp water (double for 4 portions). Roughly chop ⅓ of the spinach. Quarter the Brussels sprouts lengthwise.
Boil the pasta
Add the pasta to the pot of boiling water; stir gently to separate. Boil, 10 to 11 min., until al dente. Reserving ½ cup cooking water (double for 4 portions), drain and toss with a drizzle of oil to prevent sticking.
Make the sauce
Meanwhile, in a large, high-sided pan, heat a drizzle of oil on medium-high. Sauté the Brussels sprouts, 4 to 6 min., until browned. Add the artichokes and 2 tbsp water (double for 4 portions). Sauté, 2 to 3 min., until the water has evaporated and the Brussels sprouts are tender. Add the cream and ⅓ cup water (double for 4 portions). Cook, stirring occasionally, 2 to 3 min., until slightly reduced; season with the spices and S&P.
Toast the walnuts
Meanwhile, heat a small, dry pan on medium. Toast the walnuts, stirring occasionally, 2 to 3 min., until lightly browned. Transfer to a large bowl to cool. Toss with a drizzle of olive oil and S&P.
Combine the pasta
To the pan of sauce, add the pasta, ¾ of the cheese, the chopped spinach and ½ the reserved cooking water. Cook, stirring constantly, 1 to 2 min., until the pasta is coated; season with S&P. If the sauce seems dry, gradually add the remaining cooking water until you achieve your desired consistency.
Make the salad & serve
To the bowl of walnuts, add the whole spinach and vinaigrette; toss well. Divide the pasta between your bowls. Top with the remaining cheese. Serve the salad on the side. Bon appétit!
