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Rigatoni with red pesto

Name: Rigatoni with red pesto
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 25g pine nuts, toasted; 1 garlic clove, halved; 25g sun-dried tomatoes in oil, drained; 2 tbsp grated fresh vegetarian Parmesan; Handful fresh basil leaves; 2 tbsp olive oil; Juice of 1 lemon; 1 tbsp tomato purée; 1 quantity rigatoni; Small sprigs of basil leaves and Parmesan shavings, to serve (optional)

Published: 30 Apr 06
Updated: 18 Mar 24

If you’re looking for a quick and easy midweek meal, look no further. Add fresh pesto to this rigatoni recipe for a flavourful summer dish.

Easy
May 2006

Test kitchen approved

Serves 4
Hands on time 20 mins, plus making the rigatoni (see recipe).

If you’re looking for a quick and easy midweek meal, look no further. Add fresh pesto to this rigatoni recipe for a flavourful summer dish.

Vegetarian recipes

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Ingredients

25g pine nuts, toasted
1 garlic clove, halved
25g sun-dried tomatoes in oil, drained
2 tbsp grated fresh vegetarian Parmesan
Handful fresh basil leaves
2 tbsp olive oil
Juice of 1 lemon
1 tbsp tomato purée
1 quantity rigatoni
Small sprigs of basil leaves and Parmesan shavings, to serve (optional)

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Method

Place the pine nuts, halved garlic, sun-dried tomatoes, Parmesan, basil leaves and the olive oil in the Multi-Mill and pulse until coarsely chopped, or a little longer if you prefer a smoother sauce. Stir in the lemon juice and tomato purée. Set aside while you cook the pasta.
Place the rigatoni in a pan of boiling lightly salted water and cook for 2–3 minutes, if fresh, until al dente. Allow 6-8 minutes if you have dried the rigatoni completely.
Drain the pasta, then return to the pan. Add the red pesto and toss well to coat the pasta.