Rigatoni with creamy pesto, spinach and broccoli



10 min

Baking Time

10 min



I know how much you like pasta, so today I suggest you rigatoni with an incredibly creamy spinach pesto sauce, broccoli and cheese!


  • 120gr. broccoli
  • 300gr. rigatoni
  • 1 handful of baby spinach
  • 10 basil leaves or mint
  • 1 clove of garlic
  • 3 tbsp. of walnuts
  • 3 tbsp. of parmesan or gruyere
  • 10 asparagus
  • 10 slices of bacon (optional)
  • 50gr. peas (optional)
  • 150ml olive oil
  • salt, pepper
  • chili flakes (bukovo)


  1. Cut the broccoli into small bouquets and boil them for 2 minutes in salted water.
  2. In another pot, boil the pasta for up to 2 minutes less than the time indicated on the package and strain it.
  3. Put the broccoli, spinach, herbs, garlic, walnuts in the multi and grind them.
  4. Add olive oil and beat until you have a thick cream.
  5. Add the grated cheese and stir.
  6. In a large pan, sauté the asparagus, bacon and peas.
  7. Add the pesto, dilute with a little water and bring to a boil.
  8. Add the pasta and stir.
  9. Salt, add freshly ground pepper, chopped herbs, a few nuts and bukovo.

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