Rigatoni with red pesto

  • Portion size: Serves 4
  • Hands on time 20 mins, plus making the rigatoni (see recipe).
  • Difficulty: easy

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.

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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

  1. 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.
  2. 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.
  3. Drain the pasta, then return to the pan. Add the red pesto and toss well to coat the pasta.
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  5. Divide the pasta between warm serving bowls and garnish with the basil sprigs and shavings of Parmesan to serve, if you wish.

Quick wins & tips

This recipe is made using the Kenwood Chef and its Pasta Maker and Multi-mill attachments.

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