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Rigatoni with mince and caper pesto
30 m active | 30 m total
Nutrition facts per serving:
  • Energy in kcal about 678
  • Fat about 19g
  • Carbohydrates about 89g
  • Protein about 36g
This is needed
This is needed for 4 people
  • 500 g pasta (e.g. rigatoni)
  • salted water, boiling
Caper pesto
  • 60 g capers, drained, finely chopped
  • 1 garlic clove, pressed
  • 1 hard-boiled egg, finely chopped
  • 0.5 green pepper, finely chopped
  • 0.5 tbsp sweet paprika
  • 1 tbsp grated Parmesan
  • 2 tbsp olive oil
  • olive oil for frying
  • 0.5 dl meat bouillon
  • 300 g minced meat (beef)
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And that's how it's done
And that's how it's done
Cook the pasta until al dente, drain.
Caper pesto
Mix all of the ingredients from the capers to the oil, set aside.
Heat the oil in a frying pan, fry the meat in batches for approx. 4 mins. per batch, reduce the heat, return all of the meat to the pan. Pour in the stock, simmer for approx. 5 mins., add the reserved pesto, heat gently and spread on top of the pasta.