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Rigatoni with Broccolini & Walnut Pesto

Rigatoni with Broccolini & Walnut Pesto

serving size icon
Serves 4


  • 1 Garlic Clove, crushed
  • 2 Spring Onions, finely sliced
  • 1 Cup Cream
  • 4 tbsp Walnut Pieces
  • 400g Rigatoni
  • 1 Bunch of Broccolini
  • 1/4 c Parmesan Cheese, grated
  • 2 tbsp Olive Oil, & Extra Olive Oil to blend


Trim the broccolini, blanch then coarsely chop.

Blend the walnuts and Parmesan with enough olive oil to make a paste (pesto).

Bring a large saucepan of salted water to the boil and cook the rigatoni until it is al dente. Drain.

Heat the extra olive oil in a frying pan over a low heat.

Add the spring onion and garlic and soften.

Add the pesto and cook for 2 minutes.

Add the cream.

Stir the sauce until it thickens slightly.

Add the rigatoni and broccolini. Cook, until heated.

Can be spiced with Tabasco or finely sliced chilli.

This recipe was sent in by The Foodtown Magazine 23 June 2005 of Gourmet Food Publishing.


Qty Price
Fresh Produce Spring Onion $2.20 ea
$2.20 ea
Anchor Cream Fresh $2.81 ea
$2.81 ea
Countdown Pasta Spirals $1.70 ea
$1.70 ea
Fresh Produce Tomatoes Heirloom
arrow icon exclamation icon Out of stock Out of stock
Ornelle Hard Cheese Grated Parmesan Cylinder $10.00 ea
$10.00 ea
Bulk Foods Walnuts Halves & Pieces Usa $40.00 kg
$40.00 kg


Qty Price
Fresh Produce Garlic Bulb Nz
arrow icon exclamation icon Out of stock Out of stock
Countdown Olive Oil Extra Virgin $5.90 ea
$5.90 ea
Countdown Olive Oil Classic $5.60 ea
$5.60 ea