Rigatoni with mange tout and cherry tomatoes


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    • 200 g Jolife Mange Tout
    • 100 g Jolife baby plum tomatoes
    • 350 g rigatoni pasta
    • 40 ml heavy cream
    • Olive oil
    • 1 shallot
    • Coarse salt
    • Pepper


    Rinse the baby tomatoes, remove the stem, cut them in half and remove the seeds. Peel the shallot and chop finely. Trim the mange tout, rinse under running water and cut in half. Bring 3.5 litres water to a boil in a pot with coarse salt, add the mange tout and cook for about 5 minutes, then drain. 
    Meanwhile cook the pasta according to the instructions on the package.
    Pour the olive oil in a large frying pan, add the shallot and stir for a minute until wilted. Add the tomatoes and stir over high heat. Add the mange tout and stir for another minute. Toss in the drained pasta and season with ground pepper. Add the cream and stir until well combined. Serve.