{"product_id":"super-green-wholewheat-rigatoni-with-wild-garlic-cavolo-nero-sauce-creamy-burrata-chilli-pine-nut-crumb","title":"Super Green Wholewheat Rigatoni With Wild Garlic Sauce, Peas, Cavolo Nero, Creamy 'Burrata' \u0026 Chilli Pine Nut Crumb","description":"\u003cp\u003e\u003cem\u003eBefore you start, take out all the ingredients for this recipe (see 'what’s in your box' section below). \u003cstrong\u003eThoroughly wash all fresh vegetables, leaves, salad ingredients and raw grains\u003c\/strong\u003e before cooking or serving.\u003cbr\u003e\u003cbr\u003e\u003cmeta charset=\"utf-8\"\u003e\u003c\/em\u003e\u003c\/p\u003e\n\u003ch5\u003eSTEP 1\u003cem\u003e\u003c\/em\u003e\n\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eBoil the kettle and take out two saucepans and a frying pan.\u003c\/p\u003e\n\u003ch5\u003eSTEP 2\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003ePlace one of your saucepans over medium heat and pour in the boiling water from the kettle, adding a pinch of salt.\u003c\/p\u003e\n\u003cp\u003eRemove the hard stems from the\u003cstrong\u003e cavolo nero\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\u003ch5\u003eSTEP 3\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eUsing a slotted spoon, transfer the wilted cavolo nero to the second saucepan. Add the \u003cstrong\u003ewholewheat rigatoni\u003c\/strong\u003e to the boiling water and cook for 11–13 minutes, until al dente.\u003c\/p\u003e\n\u003ch5\u003eSTEP 4\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eAdd the \u003cstrong\u003ewild garlic \u0026amp; basil sauce\u003c\/strong\u003e to the pan with the wilted cavolo nero and blend with a hand blender until smooth.\u003c\/p\u003e\n\u003cp\u003eAlternatively, if you don’t have a blender, finely chop the cavolo nero and stir it through the sauce.\u003c\/p\u003e\n\u003cp\u003ePlace the sauce over medium heat, add the \u003cstrong\u003egarden peas\u003c\/strong\u003e, and cook until warmed through, about 5–6 minutes.\u003c\/p\u003e\n\u003ch5\u003eSTEP 5\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eMeanwhile, place the frying pan over medium heat and add the \u003cstrong\u003epine nut crumb\u003c\/strong\u003e. Dry toast (without oil) for 1–2 minutes, until slightly golden and aromatic. Remove from the pan and set aside.\u003c\/p\u003e\n\u003cp\u003eReturn the frying pan to medium-high heat and add a drizzle of olive oil. Sauté the remaining \u003cstrong\u003ecavolo nero\u003c\/strong\u003e until crispy at the edges, about 4–5 minutes. Season to taste with salt and pepper.\u003c\/p\u003e\n\u003ch5\u003eSTEP 6\u003c\/h5\u003e\n\u003chr\u003e\n\u003cp\u003eJust before serving, add the cooked \u003cstrong\u003ewholewheat rigatoni\u003c\/strong\u003e to the\u003cstrong\u003e wild garlic \u0026amp; basil sauce\u003c\/strong\u003e and combine well. Divide between serving bowls and top with a dollop of \u003cstrong\u003ecashew 'burrata'\u003c\/strong\u003e. Sprinkle over the\u003cstrong\u003e pine nut crumb\u003c\/strong\u003e and serve the crispy \u003cstrong\u003ecavolo nero \u003c\/strong\u003eon the side. Enjoy!\u003c\/p\u003e","brand":"Planthood","offers":[{"title":"Base","offer_id":48354935767259,"sku":"PASTAWILDGARLRIG","price":0.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 2 People","offer_id":48354935800027,"sku":"PASTAWILDGARLRIG","price":15.0,"currency_code":"GBP","in_stock":true},{"title":"One-off 4 People","offer_id":48354935832795,"sku":"PASTAWILDGARLRIG","price":26.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0523\/3252\/7775\/files\/PASTA_WILD_GARLIC_RIGATONI-3_LOW_RES.jpg?v=1773332716","url":"https:\/\/planthood.co.uk\/products\/super-green-wholewheat-rigatoni-with-wild-garlic-cavolo-nero-sauce-creamy-burrata-chilli-pine-nut-crumb","provider":"Planthood","version":"1.0","type":"link"}