Pesto Rigatoni with Crispy Brussels Sprouts & Sun-dried Tomatoes

Pesto Rigatoni

with Crispy Brussels Sprouts & Sun-dried Tomatoes

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dinner

Winter Recipes Quick and Easy Fall Recipes Comfort Foods Soy-Free High-Protein Nuts Pasta Leafy Greens Hearty Vegetables Dinner Italian
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SERVINGS
2
PREP & COOK TIME
25 min
CALORIES
670
FAT
32g
CARBOHYDRATES
89g
PROTEIN
26g

MAIN INGREDIENTS

  1. 6 oz Brussels sprouts
  2. 6 oz whole wheat rigatoni
  3. Fresh basil
  4. 4 oz curly kale
  5. 2 oz scallion cashew cheese
  6. 2 tbsp almonds
  7. 2 cloves garlic
  8. ¼ tsp red chile flakes
  9. 1.5 oz sun-dried tomatoes
  10. 3 tbsp + ½ tsp olive oil*
  11. Salt and pepper*
  12. *Not included
  13. For full ingredient list, see Nutrition
Allergens: wheat, tree nuts
Nutrition

TOOLS

  • Large pot
  • Baking sheet
  • Food processor

INSTRUCTIONS

1
Prepare the Brussels sprouts
Preheat the oven to 450°F. Bring a large pot of salted water to a boil for the rigatoni. Trim the ends off the Brussels sprouts and peel off and reserve as many leaves as you can. Add the leaves and cores to a baking sheet and toss with 1 tbsp olive oil and a pinch of salt and pepper. Roast Brussels until crispy and brown in places, about 6 to 7 minutes.
2
Cook the pasta
Add the whole wheat rigatoni to the boiling water. Cook, stirring occasionally, until just al dente, about 8 to 10 minutes. Reserve ½ cup of the pasta water and drain the pasta. Return rigatoni to the pot off of the heat and stir in ½ tsp olive oil and a pinch of salt.
3
Blend the pesto
Pick the basil leaves. Destem the kale. Add basil leaves, kale leaves, scallion cashew cheese, almonds, garlic, red chile flakes, reserved pasta water, and 2 tbsp olive oil to a food processor. Season with ½ tsp salt and ½ tsp pepper and blend pesto until smooth.
4
Mix it up
Add most of the roasted Brussels sprouts and sun-dried tomatoes (reserving a small amount for garnish) to the rigatoni in the large pot. Add the kale pesto and stir to combine. Return the pot to medium heat and stir the pesto rigatoni until hot, about 1 to 2 minutes.
5
Serve
Divide pesto rigatoni between large plates or bowls. Top with the reserved sun-dried tomatoes and Brussels sprouts. Mangia!