Cooking Videos

Basil, Mint, Pea & Spinach Rigatoni


This week, we’ve taken some inspiration from our farm. The farm is producing amazing organic spinach (the variety is kodiak) growing 30 mins down the road from our farm in Kildare, which we use everyday in our restaurants. And we thought it would be fun to use it in a SproutHouse recipe too.

Silky smooth, herby, vibrant green pea & spinach sauce, dressed over rigatoni.
It’s so quick and simple; essentially you are making a super flavourful pea soup and tossing pasta through it. What’s not to love?

Top this with roasted hazelnuts (a big favourite of mine) and stracciatella (the creamy inside of burrata).

It’s fun, it’s fresh and it’s definitely green.


  • 1 tbs Olive oil (+ more for drizzling later)
  • 1 White onion, diced
  • 2 cloves garlic, finely chopped
  • 250ml chicken stock, or vegetable stock to keep it vegan (see Tips)
  • 300g Frozen peas
  • 1 Big handful kodiak spinach, or the best quality spinach you can find
  • 1 Lemon, juice and zest
  • 500g Dried rigatoni
  • 1 handful mint
  • 1 handful basil
  • 1 tbs Stracciatella (per portion)
  • 100g Roasted hazelnuts


Pea & Spinach Sauce

Bring a sauce pan to a gentle heat and add olive oil

Gently sweat diced onions for 5 mins until soft and translucent

Add the chopped garlic and cook for a further 2 mins

Add 250ml hot stock and bring the heat up to medium

Blanch the peas & spinach in the liquid for 3 mins

Squeeze the juice of half a lemon into the mixture

Scoop everything into a blender and add a handful of both fresh mint & basil

Blend into a smooth consistency and immediately chill & refrigerate so that the sauce keeps its vibrant green colour (unless you are using it right way, then keep it warm)

Cooking the rigatoni

Cook the pasta to the instruction in heavily salted water

Bring the water to a rolling boil and once boiling add the salt (a very generous pinch or 1 tbs should suffice)

The rolling boil makes sure the pasta cooks evenly throughout

Reserve a jug of the pasta water before draining

Combining pasta & sauce

Gently warm the green sauce in a pan – about 1 large ladle per portion

Add the cooked pasta, a splash of the pasta water, a grind of black pepper to taste, and stir

Place the coated green pasta onto a warm dish and top with more of the green sauce from the pan

Spoon the stracciatella into the middle of the pasta

Scatter with some lightly crushed hazelnuts

Zest a bit of lemon & give a good splash of olive oil over the dish

Peas and thanks x

Theo’s Tips

If you can’t get Stracciatella don’t stress, you could go with buratta, creme fraiche, goats cheese or simply with parmesan. Or omit to make it vegan.

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