Preparation time is 20minutes
Cook time is 20minutes
Total time is 40minutes
Serve is for 6 people
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Difficulty level: 3 out of 4
13 Ingredients
Number of servings
6
- 125grams gluten-free chorizo, sliced 5mm thick
- 1 red onion, chopped
- 2 truss tomatoes, diced
- 400grams can cannellini beans, drained, rinsed
- 2tablespoons capers, drained
- 1 lemon, 1/2 lemon juiced, zest finely grated
- 1/2 cup parmesan, finely grated
- 160grams green salad (to serve, optional)
- 1/2 bunch kale, leaves torn, stems discarded
- 300grams quinoa rigatoni
- 1tablespoons olive oil (plus extra)
- 1tablespoons apple cider vinegar
- 2 garlic cloves, crushed
Nutrition per serving
1730kJ
Protein
19.0grams
Sugars
6.2grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
To make kale pesto, place kale (reserving a few leaves to garnish), grated parmesan, capers, garlic clove and lemon zest and juice in a food processor and process until finely chopped. Season to taste and transfer to a bowl.
Step 2 of 4
Cook pasta according to the packet instructions. Drain, reserving 1/3 cup of cooking liquid. Return pasta to pan and drizzle with a little extra oil. Set aside.
Step 3 of 4
Heat oil in a frying pan over medium heat. Cook onion and chorizo, turning and stirring occasionally, for 4-5 minutes or until golden. Add vinegar, beans and tomato. Season to taste and warm through for 1 minute.
Step 4 of 4
Add pesto, reserved cooking liquid and chorizo and bean mixture to cooked pasta and toss to combine. Divide between bowls. Garnish with reserved kale and serve with a green salad, if you like. Note: If you can't get Quinoa Rigatoni, Gluten Free Pasta is a suitable substitute.
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