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Dish photo for Super Green Wholewheat Rigatoni With Wild Garlic Sauce, Peas, Cavolo Nero, Creamy 'Burrata' & Chilli Pine Nut Crumb
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Super Green Wholewheat Rigatoni With Wild Garlic Sauce, Peas, Cavolo Nero, Creamy 'Burrata' & Chilli Pine Nut Crumb

Total time28 min
Active time28 min

Cooking Timeline

Tap steps for details

⚡ Critical Path (5 steps)

These steps determine the minimum cooking time. Any delay here delays the entire recipe.

  1. 1Boil kettle and prepare pans4m
  2. 2Prep and wilt half the cavolo nero3m
  3. 3Boil rigatoni until al dente12m
  4. 4Blend sauce and cook with peas6m
  5. 5Combine pasta with sauce and plate3m
28m total • 5/6 critical
0 min
5 min
10 min
15 min
20 min
25 min
28 min

⚡Critical stepBoil kettle and prepare pans

Prep • 4 min • Start 0m

Prep

⚡Critical stepPrep and wilt half the cavolo nero

Cooking • 3 min • Start 4m

Cooking

⚡Critical stepBoil rigatoni until al dente

Cooking • 12 min • Start 7m

Cooking

⚡Critical stepBlend sauce and cook with peas

Cooking • 6 min • Start 19m

Cooking

Toast pine nuts and sauté cavolo nero

Cooking • 6 min • Start 7m • 12m slack

Cooking

⚡Critical stepCombine pasta with sauce and plate

Finishing • 3 min • Start 25m

Finishing

Nutrition Information

Calories609 kcal
Protein31.5g
Fat16.4g
Carbs82.5g
Fibre12.7g
Salt1.5g

Step-by-Step Instructions

  1. Boil kettle and prepare pans

    4 min

    Boil the kettle and take out two saucepans and a frying pan.

    Equipment: kettle, saucepan, frying pan

  2. Prep and wilt half the cavolo nero

    3 min

    Place one of your saucepans over medium heat and pour in the boiling water from the kettle, adding a pinch of salt. Remove the hard stems from the cavolo nero , tear the leaves into bite-sized pieces, and add half to the boiling water. Cook until wilted, about 2–3 minutes. Set the remaining cavolo nero aside.

    Equipment: saucepan, stove

  3. Boil rigatoni until al dente

    12 min

    Using a slotted spoon, transfer the wilted cavolo nero to the second saucepan. Add the wholewheat rigatoni to the boiling water and cook for 11–13 minutes, until al dente.

    Equipment: slotted spoon, saucepan, stove

  4. Blend sauce and cook with peas

    6 min

    Add the wild garlic & basil sauce to the pan with the wilted cavolo nero and blend with a hand blender until smooth. Alternatively, if you don’t have a blender, finely chop the cavolo nero and stir it through the sauce. Place the sauce over medium heat, add the garden peas , and cook until warmed through, about 5–6 minutes.

    Equipment: saucepan, hand blender, stove

  5. Toast pine nuts and sauté cavolo nero

    6 min

    Meanwhile, place the frying pan over medium heat and add the pine nut crumb . Dry toast (without oil) for 1–2 minutes, until slightly golden and aromatic. Remove from the pan and set aside. Return the frying pan to medium-high heat and add a drizzle of olive oil. Sauté the remaining cavolo nero until crispy at the edges, about 4–5 minutes. Season to taste with salt and pepper.

    Equipment: frying pan, stove

  6. Combine pasta with sauce and plate

    3 min

    Just before serving, add the cooked wholewheat rigatoni to the wild garlic & basil sauce and combine well. Divide between serving bowls and top with a dollop of cashew 'burrata' . Sprinkle over the pine nut crumb and serve the crispy cavolo nero on the side. Enjoy!

    Equipment: serving bowls