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)

Easy
May 2006

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)

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.
Divide the pasta between warm serving bowls and garnish with the basil sprigs and shavings of Parmesan to serve, if you wish.