Save to your scrapbook

    English Goat's Cheese and Basil Rigatoni

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks


      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory

    English Goat's Cheese and Basil Rigatoni

    Capricorn English Goats Cheese is available both prepacked and from the Cheese Service Counter. It has a soft texture and subtle flavour that complements the warm spiciness of Peppadew sweet piquanté peppers, which can be found on the grocery shelves. Here the peppers and cheese are combined with pasta for a stylish supper dish.

    • Preparation time: 15 minutes
    • Cooking time: 25 minutes
    • Total time: 40 minutes 40 minutes

    Serves: 4


    • 400g pack Waitrose Rigatoni, dried
    • 6 tbsp extra virgin olive oil
    • 2 cloves garlic, peeled and sliced
    • 2 packs fresh basil, shredded
    • 200g Capricorn English Goats Cheese, diced
    • 375g jar Peppadew Sweet Piquanté Peppers, drained


    1. Cook the rigatoni in a large pan according to the pack instructions, then drain.
    2. Meanwhile, place the olive oil, garlic and basil in a pan and season. Heat until the basil begins to sizzle. Stir the goat's cheese and piquanté peppers into the basil mixture and heat until the cheese begins to soften.
    3. Spoon the basil, goat's cheese and pepper mixture onto the pasta and fold together. Serve with a mixed leaf salad or a fresh tomato and cucumber salad.

    Your recipe note

    Edit your recipe note

    Cook's tips

    If you enjoy hot, spicy food, you can use hot Peppadew piquanté peppers in place of the mild.

    Serving tips

    Continue the Italian theme and serve frozen Prospero Raspberry Tiramisu, from the freezer cabinet.


    Average user rating

    5 stars