Prep time: 15-20 mins
Cooking time: 25-30 mins
Serves: 8-10
Ingredients
- ¼ Cup pine Nuts
- 25g Butter
- 1 ½ Tbsp Flour
- 1 ½ Cup Milk
- 600ml HFM Cream
- 250g Cheddar Cheese
- 500g Rigatoni Pasta
- 150g HFM Pesto
- ½ Cup HFM Black Olives
- ½ Cup HFM Sundried Tomatoes
- 100g Parmesan or Pecorino cheese
- 1 Punnet Mixed Leaves Salad
- HFM Caramelised Balsamic
- Salt and Pepper
- Olive Oil
Method
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Preheat the oven to 220°C.
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Place the pine nuts on a baking tray and roast them for 3-5mins until golden. Set aside.
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Place the butter into a medium size pot. On medium high heat, melt the butter and add the flour. Cook for 2mins until forms a paste.
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Slowly add the milk and combine with a whisk while pouring. Bring to the boil on medium heat and cook for 2 mins until thickens.
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Add the cream and season with salt and pepper. Bring back to the boil. Add the Cheddar cheese reserving some for later, and let it melt through.
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Cook the pasta as per packet timing recommendation minest 3 mins. Drain well and place into a baking dish.
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Add the pesto to the cream sauce and mix through. Add to the pasta and mix well.
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Mix in the sundried tomatoes and olives and top up with cheddar cheese and parmesan cheese. Place into the oven and cook for 5-7mins until golden.
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Remove from oven and serve with mixed leaves salad and dress with olive il and caramelised balsamic vinegar.
