Fresh Rigatoni in Honeyed Tomato Pesto

Sauce
with Fresh Peas & Bocconcini Pearls

Ingrédients

• 140g Cherry tomatoes

• 2 Garlic cloves
• 100g Fresh green peas
• 225g Fresh rigatoni
• 14g Honey
• 30ml Sundried tomato pesto
• 30g Vegetable demi-glace
• 100g Bocconcini pearls
• 7.5g Tomato rigatoni spice blend (garlic, red bell pepper, dried black olives, basil,
oregano, kosher salt, parsley, lemon powder, sunflower oil, black pepper)

Instructions
Mise en place
Bring a medium pot of salted water to a boil. Halve the cherry
tomatoes. Mince the garlic. Toss the bocconcini with a drizzle of
olive oil; season with ½ the spice blend and S&P to taste.

Cook the pasta & peas

Add the pasta to the pot of boiling water. Cook, 5 to 8 minutes,
until al dente (still slightly firm to the bite). When there are 2
minutes left, add the peas and continue to cook. Reserving ½ cup of
the cooking water (double for 4 portions), drain the pasta
thoroughly. Toss with a drizzle of olive oil to prevent sticking and set aside in a warm
spot.
 Cook the tomatoes
While the pasta cooks, in a medium pan, heat a drizzle of olive oil
on medium. Add the garlic and cook, stirring frequently, 30 seconds
to 1 minute, until fragrant. Add the cherry tomatoes and cook,
stirring occasionally, 2 to 4 minutes, until the tomatoes begin to
soften and release their juices; season with the remaining spice blend and S&P to taste.

Make the sauce

To the pan of tomatoes, add the pesto, honey, demi-glace and 2
tbsp of water (double for 4 portions); season with S&P to taste.
Cook, stirring frequently, 1 to 2 minutes, until slightly reduced.

Finish & serve

To the pan of sauce, add the cooked pasta, peas and ½ the reserved
cooking water. Cook, stirring frequently, 1 to 2 minutes, until the
pasta is coated with the sauce (if the sauce seems dry, gradually add
the remaining cooking water to achieve your desired consistency).
Divide the finished pasta between your plates. Top with the bocconcini and a drizzle of
olive oil. Bon appétit!