Rigatoni with red pesto
- Published: 30 Apr 06
- Updated: 4 Mar 25
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
- 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.
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- Recipe from May 2006 Issue
delicious. tips
This recipe is made using the Kenwood Chef and its Pasta Maker and Multi-mill attachments.
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