Baby Bok Choy & Pennoni Rigati Alfredo

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 250 g of pennoni rigati pasta (or any pasta you prefer)
• 200 g baby bok choy (washed and separated)
• 1 1/2 cups alfredo sauce (homemade or store bought)
• 1 tablespoon pesto sauce (homemade or store bought)
• 1/4 teaspoon fresh nutmeg
• 1 tablespoon oil
• 2 tablespoons sea salt
• 5 quarts water, for boiling pasta and bok choy

Recipe

• 1 heat alfredo sauce and pesto in a small pan. add nutmeg, set aside.
• 2 in a large pot bring water to a boil,add salt and oil. stir to dissovle salt.
• 3 add pasta, stir and boil for 8-10 minutes. remove pasta from water with slotted spoon,put into large bowl. do not drain water from pasta, you need the water to blanch bok choy.
• 4 put bok choy into boiling water and blanch for 2 minutes. remove from water and add bok choy to pasta. pour alfredo sauce over pasta and bok choy mix well.
• 5 serve with your favourite crusty bread and salad.