Baby Bok Choy Pennoni Rigati Alfredo Recipe

Ingredients for Baby Bok Choy Pennoni Rigati Alfredo

• 8 ounces Pennoni Rigati pasta
• 1 bunch baby bok choy, trimmed and roughly chopped
• 1 cup Alfredo sauce
• Pesto Sauce
• Fresh Nutmeg
• 1 tablespoon olive oil
• Sea Salt
• 4 quarts water

How to Make Baby Bok Choy Pennoni Rigati Alfredo

1. Bring 4 quarts of water to a boil in a large pot. Add 1 teaspoon of salt and 1 tablespoon of olive oil.
2. Add 8 ounces of Pennoni Rigati pasta; stir and cook for 8-10 minutes, or until al dente.
3. While the pasta cooks, heat 1 cup of Alfredo sauce and 1 tablespoon of pesto in a small saucepan over low heat. Stir in 1/4 teaspoon of freshly grated nutmeg. Set aside.
4. Once the pasta is cooked, use a slotted spoon to transfer it to a large bowl. Reserve about 1 cup of the pasta cooking water.
5. Add the chopped baby bok choy to the boiling pasta water and blanch for 2 minutes until slightly wilted.
6. Remove the bok choy from the water with a slotted spoon and add it to the bowl with the pasta.
7. Pour the warmed Alfredo sauce over the pasta and bok choy. Toss gently to combine, adding a little reserved pasta water if needed to adjust the consistency.
8. Serve immediately, garnished with extra nutmeg (optional), alongside your favorite crusty bread and salad.